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Daniel Menzies

Executive Chef at Primus Hotel Sydney

With over 19 years’ experience throughout Singapore and Australia, Executive Chef Daniel Menzies boasts an accomplished career with world-class experience working alongside the globe’s most influential culinary talent.

From chance beginnings at an Italian restaurant while studying Fine Arts, Chef Menzies’ career was soon bolstered with high-profile appointments working with industry heavyweights including 3-Michelin Star chef Guy Savoy, Daniel Hughes and Guillaume Brahimi to name a few.

Chef Menzies’ international know-how began with two years leading restaurants in Singapore, cultivating a keen eye for multicultural techniques and flavours. In 2015, Chef Menzies joined Hatted restaurant Bistro Moncur Woollahra, after leading key openings with Bistro Moncur Mosman and The Grill at the Four in Hand.

With a well-established reputation for expertly blending Australian produce with multicultural flavours, Chef Menzies’ has continued to refine his technique with host of training across international cuisines, including French techniques, Italian techniques, fine dining, degustation offerings, casual dining, BBQ smoking, pub bistro and Mexica-style food techniques.

As Executive Chef, Primus Hotel Sydney, Daniel Menzies applies his specialty in modern fine dining and experimental cooking styles, delivering a series of seasonal menus and interactive guest experiences in Primus’ signature restaurant, The Wilmot.

Primus Hotel Sydney - Crispy Skin Barramundi - The Wilmot

Notable achievements

  • Gault & Millau, awarded 3 Hats for Bistro Moncur
  • AHA Awards, Best Fine Dining Sydney, Bistro Moncur Woollahra
  • AHA Awards, Best Chef of the Year, Best casual dining, Best Steak, Best Burger, 2014 – nominated
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