Your Chef : Daniel Frutiger

Chef Daniel Frutiger has a wealth of experience, gathering skills and knowledge while working as a Chef in international Hotels and Restaurants.

Daniel decided to become a Chef through the inspiration of his Grandfather, who also worked as a Chef and Pastry Chef. His experience began overseas with his apprenticeship in Switzerland at age 16, and since then Daniel has worked in the industry.

A few of the many international and renowned Five Star hotels and restaurants in his repertoire include Hotel Flüela, Hotel Meierhof and Mittelschule Schweizerische Alpine (Prestige Private College) in Davos; Gstaad Palace in Gstaad; Burgenstock Hotel & Resort and Château Gütsch in Lucerne; Le Richemond Luxury Hotel in Geneva; and Hotel Splügenschloss in Zürich. Daniel learnt his English at the Regency Language College in Brighton, England. This was necessary as he was then later appointed to the Hilton Hotel in Toronto, Canada.

After moving permanently to Australia in 1983, he was given the opportunity to work at the Sydney Hilton, where he held the position of Head Chef of the San Francisco Grill. Following this Daniel opened his own restaurant, Frutiger’s, in Manly, where customers enjoyed his contemporary style of Australian fusion cooking for 4 years. Daniel recently retired from a full-time teaching position at a Technical and Further Education College in Sydney, Australia, which he had held from 1991 to the end of 2013. Within that time, Daniel achieved a number of diplomas and certificates in baking, patisserie and hospitality management.

Daniel now focuses on Culinary Temptations full-time as well as entrusting his knowledge to the next generation of aspiring chefs and pastry chefs, by providing consultation services and workshops within the hospitality industry.