Daniel Alps

Daniel Alps is an energetic, charismatic chef with a passion for local and organic produce. He is keen to develop a strong relationship with local farmers to support his vision of Tasmanian food culture.

Tasmanian born, Daniel served his apprenticeship in Launceston before travelling to Broome, where he worked alongside Asian, French, New Zealand and Australian chefs, gaining insights into culinary cross pollination.

Daniel returned to Tasmania as Executive Chef to Pipers Brook Vineyard, one of Tasmania’s largest wine producers. It was during this time Daniel seized the opportunity to explore Europe and California where he further developed his understanding of the marriage of food and wine.  Daniel owned and operated “Daniel Alps at Strathlynn” for 10 years where customers were provided with a uniquely Tasmanian experience when they dined at the restaurant. By using fresh organic local produce and keeping his dishes as simple as possible Daniel ensured his customers were able to taste the best Tasmania has to offer.

He is extremely passionate about Tasmanian products and often is the first to use new products that are emerging in the market place. Daniel is a chef with rare instinct and a feel for quality produce; his passion is for good, simple cooking matched with premium Tasmanian wines.After years of developing close relationships with suppliers for his nationally recognized and awarded restaurant “Daniel Alps at Strathlynn” on the West Tamar, Daniel decided he wanted to create something new. His eagerly awaited cooking classes were full of people asking where they could buy the ingredients he was showcasing. The time was ripe for a store stocking the produce from his local suppliers as well as premium products from other parts of Australia and overseas. He also wanted to provide a ‘local’ alternative to the big supermarkets. And, for those not so keen on the actual cooking or lacking the time, he wanted to provide ready-to-go “restaurant style” dishes.