Action, Let’s Cook! – Restaurant Dan Arnold & UNOX

Today we take you to foodie destination - Restaurant Dan Arnold in Fortitude Valley.

After spending 7 years working in Michelin star restaurants in France, Dan Arnold returned home to open his first restaurant.

Showcasing French culinary skills, Dan brings us his Wagyu Striploin & Confit Potato.

Utilising the CHEFTOP MIND.Maps™ combi oven for the confit potato - sheets of potato expertly crafted into a spiral shape and the layered brioche - brioche dough, rolled in the form of a chocolate croissant and proved for three hours. To achieve perfect lamination for the brioche, Dan relies on the help of MIND.Maps™ AIR.Maxi™ and DRY.Maxi™ technology.

Dan grew up in Brisbane and did his apprenticeship here before leaving Australia in 2011 to learn French cuisine.

He worked 6 years as sous-chef of Restaurant Serge Vieira, in France (2 Michelin stars and Bocuse d’Or 2005).

While working in France, he represented Australia in the World finale of Bocuse d’Or in 2017 and finished in 8th position, best ever result for Australia! To achieve this, he had the help of an amazing team composed of MOF, Michelin star chefs and Bocuse d’Or winner.