Daniel Wilson joins Savour Tasmania 2014

To plate up a traditional Tasmanian roasted pork

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Savour Tasmania 2014 - Chef Daniel Wilson

Savour Tasmania 2014 - Chef Daniel Wilson


Over five days in May, Savour Tasmania invites acclaimed chefs from around the world and around Australia to work with our premium food and beverages. Daniel Wilson will be teaming up with other national and local chefs for the opening night cocktail party and traditional whole roasted pig.

Daniel Wilson was born in Auckland, New Zealand. Around the age of 12 or 13 Daniel decided that he wanted to become a chef and whilst still in high school secured a position as a kitchen hand and waiter at the “local fancy restaurant” which proved to be a good start for the future. 

Daniel then moved to Grand Rapids, Michigan where he attained an Associates Degree in Culinary Arts. While there he competed in and was successful in varying competitions and events. After graduating in 1997 Daniel spent some time back in NZ and then moved to Melbourne and snared a spot in the kitchen of Andrew Blake’s restaurant at Southgate.

In 2000, the grandeur of New York beckoned Daniel, and the desire to work for Chef Daniel Boulud at Daniel landed him amongst 25 kitchen staff and kilos of truffles, porcini and foie gras in the Frenchman’s kitchen. When his four month stint was up he moved back to Melbourne.

Returning to Blakes as Sous Chef, Daniel was then offered a co-head chef’s position, alongside Emma Mackay, at Andrew Blake’s new venture – Blakes Cafeteria. It was during their time there thatEmma and Daniel jointly won The Age 2003 Good Food Guide Young Chef of the Year award.

Daniel was approached by Jacques Reymond for his new restaurant Arintji at Federation Square in early 2003 and through the success of this, restaurant critics and diners alike have proven that Daniel’s style and passion for food is highly regarded.

After four years running Arintji for the Reymond Family, Daniel was lured down to The Graham Restaurant in Port Melbourne which is owned and run by the twin Giannakis brothers who managed Blakes Restaurant during his time there. The smaller and more formal dining room allowed Daniel to develop and refine his cuisine.

Daniel has now turned his attention to Huxtable, his own restaurant in Smith Street, Fitzroy.  Huxtable is a modern eatery featuring small items and share plates influenced by the cuisine of Europe and Southeast Asia.  The doors of Huxtable opened in August 2010 and it has been a roaring success. 

Daniel is now delivering his own style, under his terms, to the people of Melbourne. Huxtable has just been awarded a coveted Chef’s Hat in The Age Good Food Guide 2014.

In December 2011 Daniel also opened a burger bar called Huxtaburgerwhich has also been a major success. Huxtaburger is now open in Melbourne’s CBD, Collingwood and Prahan.

In addition, Daniel is an integral part of the Melbourne TOYS Collective (Taste of Young Sydney) and was runner up in the Electrolux Appetite for Excellence Young Restaurateur of the Year program for 2012.



Daniel Wilson at Savour Tasmania  – PorkStars@TMAG

A cocktail party opening event with traditional whole roasted pig. In partnership with PorkStar, this event features PorkStar chef Daniel Wilson of Huxtable in Melbourne, Jesse Gerner from Bomba in Melbourne, Matteo Rao of the Italian Pantry and Waji Spiby of Waji Catering.

The event is set in the recently refurbished Tasmanian Museum and Art Gallery’s Watergate Courtyard,and has all the ingredients of an unforgettable evening. 

  • Time and date: 6.30pm – 9.30pm, Wednesday, 21 May
  • Venue: Watergate Courtyard, Tasmanian Museum and Art Gallery
  • Cost: $75 per person


All tickets on sale from Friday 4th April.

For information on all Savour 2014 events and its guest chefs and to secure your tickets visit www.savourtasmania.com.au or call 1300 795 257.

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