Brisbane-born Chef Dan Arnold cultivated his craft with seven years in France, including stints at the three-Michelin-starred L’Espérance and six years as sous-chef to Serge Vieira, a two-Michelin-starred Bocuse d’Or winner. In 2016, he claimed bronze at the Bocuse d’Or Asia-Pacific and went on to achieve Australia’s best-ever result—eighth place—in the 2017 world final. Returning home in 2018, he opened his acclaimed Restaurant Dan Arnold in Fortitude Valley, where he crafts seasonal, French-inspired tasting menus that showcase Australia’s finest local produce. His cuisine reflects precision, creativity, and a deep respect for ingredients.