Dan Hunter —
Brae is the vision of chef and owner, Dan Hunter. Dan’s career has taken him around the globe and into the kitchens of some of the world’s most acclaimed restaurants, including an appointment as Head Chef at Mugaritz, Spain.
Before opening his own venture, Dan spent six years leading the kitchen of Dunkeld’s Royal Mail Hotel. There he developed his first intensive organic kitchen garden program and took the establishment to its Three-Hat status.
In December 2013, Dan’s first solo venture, Brae opened.
The restaurant’s location, on a farm in the Otway hinterland, has allowed Dan to develop the property’s 30 acres for onsite organic vegetable and fruit production. This produce, as well as that from local, sustainable farmers is used to offer a unique, contemporary cuisine built around an immense respect for nature and seasonality.
Dan was named Chef of the Year 2012 and 2016 in The Age Good Food Guide; Chef of the Year 2016 in Australian Gourmet Traveller Magazine; and Top Chef 2016 and 2017 in The Australian Financial Review’s Top Restaurants Awards.
Dan’s debut book with leading global publisher, Phaidon was released in May, 2017.