Culinary Experience
Key Performance Indicators:

• Developing Food Standards; by setting up training and development plans thus increasing profitability and staff product knowledge.

• Improving the Quality; service and attentiveness of food preparation, production and presentation for each of the unit.

• Increasing Staff Retention; through empowerment and competition development I have maintained a bank of chef who would consider following me to a new unit.

• Strategic and Contingency Planning; with correct planning it is easy to improve tomorrow the product we serve today, and be ready to offer great service at short notice, in-turn offering a can do attitude.

• Training and Development through training and support I maintain a happy work environment and low staff turnover.

• New Business development; by utilising my connections via my affiliation, I have the ability to bring in new business

Daniel is the Vice-Conseiller Culinaire of Baillage Region London since 2014; and been active in the national jeune chef competition since 2012 and the international The Jeunes Chefs Rôtisseurs Competition since 2015; Daniel was awarded the chaine’s international Bronze award in 2016, after assisting in the organisation of the Manchester competition; was then elected to the international advisory board in 2019. Daniel is also Chairman of the Conseil Culinaire Francais; Senior Vice President of the World Master Chef Society, and President of the Disciples Escoffier UK. In 1990 whilst working at the Balmoral Hotel in Edinburgh Daniel set up Chefbytes, his consultancy company working with all hospitality culinary institutes, offering advice to improve and develop all business opportunities, proactive leadership and lectures over Europe with regards to allergens focusing on coeliac disease where he wrote his dissertation for his degree focusing on the psycho-social aspects this paper has been quoted in 200 papers since and is available to download. An international judge for many years and has judged all over the world; Daniel served eight years as the Expert jury for the World Skills Competition helping the UK secure many top awards in cooking including gold medal; also as a past certified member of jury for the World Chefs (WACS), where he was also a Certified Master Chef and Executive Chef certification assessor, Electrolux Ambassador and the English representative for world chefs without borders offering aide to countries that are victims of war and famine.
Daniel currently oversees all the culinary departments as Cluster Executive Chef of the 3 four star Apex London Hotels, around the ancient city of London, from Fleet Street to London wall. Previously Executive Chef of the 801 bedroomed Tower Hotel in London with 11 food and beverage outlets; Chef Daniel arrived at the Tower after his cluster role looking after the five star le Meridien Piccadilly and aloft London docks; this followed, his 10-year tenure as cluster chef of Taj London a four and five star hotel, leading a 40 strong culinary team in the daily execution of service delivery; whilst with Taj Daniel assisted in the opening of Taj Marrakech and a 2 week long vip event at the Taj Palace in Delhi, also whilst at Taj appearing at this time on BBC’s MasterChef over 2 seasons (4&9).
A native of Devon in England starting his career in his parents restaurant washing dishes, aged 14, also covering pastry, salads and front of house operations this gave Daniel the insight of the teamwork within every position in kitchens, passing this passion on to his team, also mentoring students from colleges and universities such as University of West London where he is patron, the National bakery school at the London South Bank University where he is mentor, and Westminster Kingsway. Daniel’s passion and dedication for giving back to the chefs of the future; whether working as Chef Ambassador for HMP High Down working with ex-offenders training them as graduates to enter the hospitality in a steady role to deter reoffending, after many years supporting Springboard’s Future Chef Competition, in 2020 he became a Springboard Ambassador for the Hospitality Industry encouraging young talent to join our industry; as hospitality thought leader since 2019 Daniel promotes carbon free dining, and reducing waste in the kitchen. in 2010 Daniel was given the Freedom Of The City of London with thanks for his work in the hospitality industry in London.
Both classically and Michelin trained Chef Daniel has worked alongside Michelin chefs and Meilleurs Ouvriers de France (MOF) such as Paul Bocuse, Roger Vergé and Michel Guérard also studying pastry at L'Ecole Lenôtre in Paris; also working all over the UK in premier hotels from the Balmoral in Edinburgh, to the Hilton on Park Lane London, Browns Mayfair; Hotel Des Bergues, Geneva; Le Saint Pierre, Normandy; and The Grosvenor House, Park Lane.
Daniel has been recognised for his mostly quiet dedication to hospitality, and has received many industry awards including Fellow of the Royal Society for Public Health; City & Guild, Graduate Senior Management award; Fellow Institute of Leadership and Management; Fellow of the Craft Guild of Chefs; and Fellow Institute of Hospitality.
.
2009

Affiliations

Hospitality Thought Leader – Carbon Free Dining 2019 -
End Point Assessor- CAVA- Innovate Training 2018 -
President Conseil Culinaire Francais (chairman 1952 committee) 2018 -
President Disciples Escoffier UK 2017 -
Chef Ambassador for the Clink Charity High Down 2016 -
Chairman London and South East; World Master Chefs Society 2015 -
Vice Council Culinaire Londres; Chaine des Rotisseurs 2014 -
World Snr. Vice President; World Master Chefs Society 2013 -
Patron University of West London 2012 -
Member of the Institute Of Hospitality 2010 -
Reunion des Gastronomes; Committee and select committee 2013 - 2019
City & Guilds Culinary Advisory Board 2015 - 2017
City & Guilds Assessor (exec chef, chef d’cuisine) World Chef Societies 2013 - 2017
Competitions sub-committee; Craft Guild of Chefs 2010 - 2017
Chairman London Division; Craft Guild of Chefs 2015 - 2017
UK Ambassador for the chef2chef development programme, world chefs 2014 - 2016
National Exhibitions Manager; Craft Guild of Chefs 2013 - 2015
Vice Chairman London and South East; World Master Chefs Society 2010 - 2015
Vice Chairman London Division; Craft Guild of Chefs 2013 - 2015
Trustee ; Applied Ability Awards 2012 - 2014
Education Liaisons and competitions; Association Culinaire Françaises 2009 - 2014
Vice Charge d’Mission; Chaine des Rotisseurs 2011 - 2014


Professional Qualifications


Thames Valley University (2009 -2011) ~ BA (Hons) 2:1 International Culinary Arts

Business & Management; Food & Beverage Management; International Gastronomy;
Strategic Hospitality Management; Food Policy; Industrial Thesis;

A View of the Psychosocial Aspects of Coeliac Disease and How It impacts the Hospitality Industry



• Level 3 Food Hygiene (1993, 2003, 2013, 2016) credit
• Health and Safety in the workplace (1993, 2006, 2016)
• Manual Handling (1991, 2006)
• Essential Computing Technician (2007)

• European Computing Driver Licence (ECDL) (2007)
• British Computer Society (BCS) level 1&2 (2007)
• B I C S level 1&2 Industrial Cleaning (2007)
• B I C S Control of Bio Hazards (2007)
• CAVA End Point Assessor (2019)

Atlantis Resort
Paradise Island, Nassau, New Providence, Bahamas

Executive Chef: (April 2022 to Present)

• In charge of 2 Hotels: Coral & Royal with combined 2500 keys, 10 F&B outlets
• Managing a team of 360 chefs and stewarding in the culinary department.
• Managing recruitment, appraisals, and training.
• Ensuring the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assisting in the development of the Annual Business Plan and Financial Budget to use as a guide to controlling expenditure during the financial year.
• Achieving effective communication by briefing and debriefing staff, holding regular departmental meetings, and actively encouraging transparent communication with other departments within the hotel.
• Ensuring food standards, preparation, presentation, and cooking techniques are established and monitored to meet Atlantis standard.
• Liaising with the F&B Management team & Marketing team for food promotions & special events in the Hotels & Casino.
• Supporting the resort with VIP functions and events through the Michelin starred prestige restaurants.
• Working closely with the Vice President of Culinary in relation to new concepts and openings within the hotels.

D&K Kitchen @ Lark Hill
Lark Hill Winery
Bungendore, NSW 2621, Australia

Director / Chef Restaurateur: (June 2019 to April 2022)

• Director of D&K Kitchen @ Lark Hill, the restaurant of Lark Hill winery
• 50 seat showcase restaurant of the winery & corporate catering.
• Managing staff of the restaurant, kitchen & front of house.
• Managing recruitment, appraisals, and training of our staff.
• Running the operation from purchasing, production, guest service & accounts.
• Ensuring the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.

Australia National University
University House
Canberra ACT 2601, Australia

Executive Chef: (December 2017 to June 2019)

• 4* Hotel with 106 keys, 3 F&B outlets (1 off site at Mt Stromlo), 10 meeting / function rooms, with capacity of 250 pax, & outside catering for the ANU Campus.
• Managing a team of 18 chefs and stewarding in the culinary department.
• Managing recruitment, appraisals and training.
• Ensuring the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assisting in the development of the Annual Business Plan and Financial Budget to use as a guide to controlling expenditure during the financial year.
• Achieving, effective communication by briefing and debriefing staff, holding regular departmental meetings, and actively encouraging transparent communication with other departments within University House & ANU.
• Ensuring food standards, preparation, presentation, and cooking techniques are established and monitored to meet ANU standard.

ICCA Dubai
International Centre of Culinary Art Dubai
Knowledge Village, Dubai, UAE

Executive Chef / Senior Lecturer in Culinary Arts & Hospitality: (August 2014 to November 2017)

• Ensuring that the nature of work and off-the-job training carried out by a student is relevant to the level of apprenticeship within the qualification framework and industry standard.
• Liaising with, sourcing, and updating industry knowledge to Host employers and other Industry Partners.
• Ensuring industry compliance with HACCP and City & Guild international standards.
• Training Frameworks Standards and relevant legislation including Training & Employment Act and Health & Safety.
• Responsible for promoting a range of products & services offered by ICCA.
• Identifying business opportunities within industry and hospitality associations for ICCA.
• Responsible for leadership and Advanced Diploma curriculums.
• Liaison between ICCA and professional culinary groups including Emirates Culinary Guild and World Chefs.
• Training participants for culinary competitions.

Al Ain Rotana
Al Ain, Abu Dhabi, UAE

Executive Chef: (December 2013 to July 2014)

• 5 * Hotel with 250 keys, 10 F&B outlets, 7 meeting / function rooms, Ballroom with capacity of 1200 pax & outside catering.
• Managing a team of 85 chefs and stewarding in the culinary department.
• Managing recruitment, appraisals, and training.
• Ensuring the highest possible standards of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assisting in the development of the Annual Business Plan and Financial Budget to use as a guide to controlling expenditure during the financial year.
• Achieving effective communication by briefing and debriefing staff, holding regular departmental meetings and actively encouraging transparent communication with other departments within the hotel.
• Ensuring food standards, preparation, presentation, and cooking techniques are established and monitored to meet Rotana standard.
• Instrumental in securing an outside catering contract for the new Football stadium in Al Ain.

Novotel & Ibis Gate Hotels Abu Dhabi
Abu Dhabi, UAE

Executive Chef: (July 2012 to December 2013)

• Foundatiin member of the pre – opening team.
• 4* & 3* hotel complex with total of 518 keys, 7 F&B outlets, 7 meeting rooms.
• Management and leadership of both hotel kitchens and stewarding team of 32.
• Managing recruitment, appraisals and training.
• Ensuring the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assisting in the development of the Annual Business Plan and Financial Budget, using it as a guide to controlling expenditure during the financial year.
• Achieving effective communication by briefing and debriefing staff, holding regular departmental meetings and actively encouraging transparent communication with other departments within the hotel.
• Ensuring food standards, preparation, presentation, and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level.


Novotel Melbourne on Collins
Melbourne, Victoria, Australia

Executive Chef / F&B Manager: (October 2009 to May 2012)

• 4*+ hotel with 384 keys, 3 F&B Outlets, 9 function & meeting room.
• Management and leadership of the hotel kitchen and stewarding team of 15 and 38 F&B staff.
• Management of the Restaurant, Lobby Bar, Room service, and 9 conference room operations on a day to day basis.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Working with the kitchen teams and taking corrective action where appropriate, and within company guidelines, if standards are not met.
• Ensuring the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assisting in the development of the Annual Business Plan and Financial Budget, using this as a guide to controlling expenditure during the financial year.
• Facilitating the smooth running of the department through adequate and timely supply of materials and equipment.
• Being pro-active in controlling costs, being fully aware of forecasted business and targeted profitability whilst maintaining standards.
• Implementing Accor training initiatives with particular emphasis on coordinated and structured on the job training aligned with service standards and service procedures.
• Recruiting staff that are technically skilled or have potential to be through training, and have a natural inclination towards customer focused service.


Novotel Brisbane
Brisbane, Queensland, Australia

Executive Sous-Chef: (October 2007 to October 2009)

• 4* hotel with 294 keys, 4 F&B outlets, 12 function & meeting rooms.
• Management of the conference food service operations on a day to day basis.
• Assisting in menu planning and ordering.
• Managing budget and labour costs.
• Ensuring food standards, preparation, presentation, and cooking techniques Brand Standard guidelines and are maintained at that level. Workng with the kitchen brigade and taking corrective action where appropriate if standards are not met.
• As Food Safety Officer, ensuring the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Assisting in the development of the Annual Business Plan and Financial Budget, using this as a guide to controlling expenditure during the financial year.
• Maintaining food costs at budgeted levels by careful preparation, service and storage of food product.
• Establishing on-going On Job Training Programs within the department to meet Brand and Service Standards. Using Department Procedure Manuals as a base for all service procedures training.


Hospitality Training Association (HTA)
Brisbane, Queensland, Australia

Business Relations Officer / Cookery Teacher & Assessor: (April 2005 – September 2007)

• Responsible for monitoring workplace kitchen operations in fully operational commercial kitchens for approximately 115 Apprentices.
• Ensuring that the nature of work as well as on and off-the-job training carried out by an apprentice is relevant to the level of apprenticeship within the qualification framework.
• Liaising with, sourcing, and updating industry knowledge to Host employers, TAFE Colleges and other Industry Partners.
• Responsible for ensuring industry and apprentice compliance with HACCP, ISO 9001, Group Training, and Australian Quality.
• Training Frameworks Standards and relevant legislation including Training & Employment Act and Health & Safety.
• Responsible for promoting a range of products & services offered by HTA.
• Identifying business opportunities within industry and hospitality associations for HTA.


NutriFresh
Brisbane, Queensland, Australia

Executive Chef / Operations Manager: (April 2002 – April 2005)

• Trebled the value of outside business with Queensland Health food contract.
• Responsible for the weekly production and distribution of 35,000 meals for Tricare (parent company of Nutrifresh), together with overall responsibility for the day to day operation of NutriFresh Production Facility.
• Supervision of 36 staff.
• Managing budget and labour costs.
• Liaising with suppliers and Tricare aged care facilities.
• Responsible for compliance with HACCP and ISO 9002 standards.


QUALIFICATIONS

Sustainability Education for Culinary Professionals Certificate - 2020

Responsible Serving of Alcohol (RSA) Certificate for Manager - 2019

World Chefs (WACS) / City & Guilds Certified Master Chef 2017

Advanced Food Safety Certificate (Highfields) - 2013

Advanced HACCP Certificate for Managers Level 4 (Highfields) - 2013

Food Safety (HACCP) Training Certificate - 2013

National Certified Master Chef, Australian Culinary Federation - 2012

Diploma of Management, Victoria University - 2011

Certificate IV in Commercial Cookery - 2011

Advanced Diploma of Hospitality, Swinburne University - 2011

Diploma in Hospitality, Academie Accor - 2010

National Certified Chef de Cuisine, Australian Culinary Federation - 2010

Certified National Judge, Australian Culinary Federation - 2007

City & Guilds Diploma in Food Preparation & Cooking (Culinary Arts) - 2007

TAA40104 Certificate IV in Training and Assessment – 2008

City & Guilds Diploma in Patisserie - 2007

Supervisory Training Certificate - 2006

PROFESSIONAL MEMBERSHIPS

Member of Disciples Escoffier International since 2019

Ambassador of Bahamas & Honoury Ambassador of Australia Best of Gastronomie since 2019

Member of Australian Institute of Technical Chefs since February 2018

Member of World Master Chefs Society since September 2016
Accredited International Judge of World Chefs (WACS) since 2013

Member of La Chaine des Rotisseurs since January 2004
• International Judge Jeunes Chef des Rotisseurs Competition
2006 / 07 / 09 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19 /22
• Conseiller Culinaire Bailliage National d’Australie Honoraire
Member of the Australian Culinary Federation since 2000
• National Certified Master Chef of Australia since 2012
• National Accredited Judge of Australia since 2007
• Culinary Olympic Team member Erfurt 2008
• Competition Committee Member & Chief Judge
Member of Les Toques Blanches since 2002
• Treasurer from 2004 to 2009
• Competition Committee Member & Chief Judge

Member of the Emirates Culinary Guild since January 2013
Member of Academie Culinaire de France, Australia since 2011
Member of World Association of Master Chefs Asia since 2009


LANGUAGES

Swiss: Fluent
German: Fluent
English: Fluent
French: Intermediate
Japanese: Intermediate
Arabic: Basic

An internationally-recognized Executive Chef with proven experience in various aspects of the food service industry, with experience in the areas of publicly-traded profitable companies, as well as private non-profit organizations. Recognized for strategic efforts in improving market shares, while developing new educational programs to create stakeholder value in a culinary school, with various food service outlets, entrepreneurial ventures, theme parks, education, and hospitality industries.
A goal-oriented team leader with excellent diplomatic problem solving, presentation, and motivational skills of ten used in establishing a forward vision for success.
Led the research and development on Disney MGM Studios food service project, which included traveling to and researching various regional cuisines, developing menus, hiring of opening staff, and organizing the day-to-day food service operations for all 21 food outlets, which produced 28,000 to 32,000 meals daily. Responsible for Disney MGM Studios grand opening party of 15,000.

Not for Profit Leadership

• World Association of Chefs Societies, Continental Director of the Americas from 1995-1998
• World Association of Chefs Societies, World Culinary Committee Chairman from 2004-2010
• American Culinary Federation, National President from 1995- 1996
• National President of the American Culinary Foundation, Chef and Child Foundation from 1996- 2005

Awards

• Chaine des Rotisseurs, Recipient of Gold star, 2014, Highest award given out by la Chaine USA
• ACF Hermann G. Rusch Chef’s Achievement Award Regional Winner, 2014
• Recipient of an Honorary Doctorate, United Nations, 2013
• Orlando Culinary Hall of Fame Inductee, 2012
• Presidential Achievement Award of Guatemala, 2007
• Orden Manuela Saenz, 2006
• Presidential Medallion of Ecuador, 2004
• ACF Presidential Medallion, 1997, 2002, 2003
• Award of Appreciation, Orange County Citizens Commission for Children, 2002
• Medal of Freedom for Public Service, Awarded by Federal Government of Ecuador, 2001
• Recipient of World Association of Chefs Societies World Medal, 2000
• Lifetime Achievement Award, Canadian Federation of Chefs and Cooks, 1999
• American Academy of Chefs, Chairman’s Medal, 1999
• Recipient of National Leadership Award for public service, 1998
• Recipient of Antonin Careme Medal Given to Top 100 Chefs in Country, 1996
• American Culinary Federation Chef and Child Foundation Special Distinction Award, 1995
• Order of the Golden Toque, 1992
• American Culinary Federation Southeastern Regional Chef of the Year, 1992
• American Culinary Federation National Chef of the Year, 1992
• American Culinary Federation Chef Professionalism Award, 1991
• Florida’s Governors Cup for Seafood Excellence 1990, 1991
• Auguste Escoffier Medal, 1990
• Wild Game Cookoff First Place, 1989
• 8 Gold Medals and 2 Perfect Scores, Culinary Olympics, Frankfurt, Germany, 1988
• Basel, Switzerland 2 Gold Metals, 1 Silver Medal, 1987,1999,2 Gold Metals
• Awarded Best Regional Team in the World, 1987
• Winner of 36 Gold Medals, 17 Silver, and 21 Bronze. Includes 10 Best of Shows in various ACF approved national competitions, 1979-1987

Honors

• 2015 ACF National Presidential Medallion
• Word Association of Chefs’ Societies Certified Master Chef 2014
• Chairman of the ACF Culinary Committee 2013
• Ambassador of Le Cordon Bleu North America 2010
• Certified Executive Chef- Lifetime
• Certified Culinary Educator- Lifetime
• Honorary Doctorate, Johnson and Wales University
• Distinguished Visiting Professor, Michigan State University
• Distinguished Visiting Chef, Johnson and Wales University, 1993, 1998
• Honorary Commencement Speaker, California Culinary Academy, 1998
• The American Culinary Federation, Honorary Lifetime Member
• World Association of Chefs, World Medal #35/87
• The Chefs and Cooks of Canada, Honorary Lifetime Member
• The South American Chefs Association, Honorary Lifetime Member
• The Chefs and Cooks of the People’s Czech Republic, Honorary Lifetime Member
• Ecuadorian Chefs Association, Honorary Lifetime Member
• Guatemalan Chefs Association, Honorary Lifetime Member
• El Salvador Chefs Association, Honorary Lifetime Member
• Bolivian Chefs Association, Honorary Lifetime Member
• Honorary Doctorate Degree, National Foodservice Manufacturing Association

Shaun Smith is Principal of The Fusion Cooking School, as well as Chef Patron of both Fusion World Food Café (for which he holds a blazon) and Fusion French Café in Durban, South Africa.

Shaun is also the Skill Competition Manager (SCM) for Worldskills Shanghai (2022). Previously he was the Chief Expert for Worldskills Kazan (2019), Chief Expert for Worldskills Africa Kigali (2018), External Expert at the WorldSkills ASEAN competition in Bangkok (2018), Deputy Chief Expert for Abu Dhabi (2017) and Expert with Special Responsibilities for Sao Paulo (2015).

He has also judged the Chaîne des Rôtisseurs JCR competition five times, in Durban (2014), Budapest (2015), Frankfurt (2017), Taiwan (2018) and Calgary (2019).

Shaun holds a Worldchefs judging certificate, currently valid from 2017-2021, and has judged the Worldchefs International Young Chefs Competition in Ningbo, China (2019), the WAFFEST competition in Ghana (2018 and 2019) and represented South Africa at the Worldchefs G20 Culinary Artists Masters Competition in Osaka, Japan.

Shaun is a founding member and director of the South African Culinary and Hospitality Educators Forum (SACHEF) and also of the Africa Chefs Alliance (ACA) a multinational organisation that represents some 15 chef associations in Africa. He also holds membership of Namibian Chefs Association, Liberian Professional Chefs Association and is an Honorary Member of the Chefs Association of Ghana.

Shaun is a former Director of Education of the South African Chefs Association and is passionate about Culinary Education, Assessment and Training. Shaun is the chair of the Tourism and Hospitality Chamber of APPETD in South Africa. Besides being a City & Guilds and Cathsseta Registered Assessor, Shaun also developed the new SA national Chef and Cook curricula and qualifications. He also sits as the DHET (Dept of Higher Education and Training) appointed representative to NAMB (National Artisan Moderation Body) for overseeing the SA Chef Trade Test. Shaun is also a consultant to City & Guilds, London, both as a Qualification Curriculum Update Consultant and also as an Examination Setter, Moderator and Editor updating and moderating the international City & Guilds exams every year.

Both Shaun and his wife and fellow chef, Caryn England, are Maître Rôtisseurs. Shaun is the South African Conseiller Culinaire.