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Chris is trained in modern cooking, with a passion for working with local, seasonal and native ingredients, and experimenting with how they fit into modern cuisine. He specialises in Australian cuisine and particularly likes working with meats and fish. Chris’ grandmother with Hungarian influence inspired him to cook with a simple dish like the Pig Trotter Goulash. He has previously worked at Yering Station Winery, Williams and Sonoma, Tom Pocket, Gordon Luxton Butchers, Pinnacle People and now Black Ox Cellars.
Daniel grew up in Singapore and moved to Australia in 2002. As a Eurasian with Portuguese and Chinese heritage, he had great exposure to many cultures and food from a young age. He first worked at Raffles Hotel (Singapore) and Marco Polo Hotel (Singapore). Later in Australia, he worked under the mentorship of Garry Farrell. He then went on to achieve several culinary medals on the Gold Coast and in Brisbane. Daniel is currently the Group Executive Chef for The Little Pub Group and oversees 3 venues with a different menu across the outlets.
Selau is from a Samoan background where his kitchen was always filled with people cooking, lots of laughter where you would always feel the love. He loves experimenting with different dishes and primarily focuses on Modern Australian cuisine. Selau currently works at The Point (Brisbane) and has worked as a Head Chef at Crosstown Public House, The Defiant Duck, Jetty Oxford (Bulimba), Cha Cha Char Wine Bar & Grill.
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