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.