New Kirribilli head chef with a passion for seafood that spans the globe

Garfish Kirribilli is excited to welcome new head chef, Daniel Mosedale, to the team. Daniel brings with him over twenty years experience in the industry, having worked in some of the best restaurants and hotels across Europe, the West Indies and Australia.

Most recently Daniel and his partner ran Blue Angel Restaurant, an a la carte restaurant with a focus on seafood dishes on the Sunshine Coast.  Daniel comments, “After many years in the industry, I’m still extremely passionate about the hospitality business and continue to be driven to deliver a great product combined with high levels of customer service. The decision to work for someone else again was not something I took lightly. It had to be the right fit.”

After a recommendation from an industry contact, Daniel was attracted to Garfish both for our reputation and our love of seafood.  Likewise, Garfish saw Daniel’s talent for selecting the best produce and translating this into the highest quality dining experience for guests as essential ingredients for Australia’s best seafood restaurant.

It was also clear that Daniel is a team player. Daniel comments, “I enjoy inspiring my staff to achieve their goals and develop a passion for their profession. As a leader, I encourage staff to contribute their ideas. I want this passion to be reflected across the board in every aspect of the Garfish dining experience.”

You won’t find Daniel hiding out the back in the kitchen either. He thrives on interacting with both staff and guests. “I enjoy getting to know people from all walks of life,” he confirms.

As for his love of seafood, Daniel is careful to stress his love of food extends beyond fish, but when pressed, admits, “I am partial to all things from the ocean and find I generally eat more seafood myself. A recent trip to Japan was particularly inspiring.”

Daniel and the Garfish Kirribilli team would love to see you for breakfast, lunch or dinner soon. For bookings, call 9922 4322.