Profile

Daniel Soto

Starting my cooking career in the Docklands early 2000 at Cargo, I moved to work at Grossi Florentino and Riva on the St Kilda Marina. On finishing my apprenticeship, I moved to London for a stint there and worked under Michelin trained chefs Steven Black, at the Berkeley Square restaurant (3 rosettes) in Mayfair.

On coming back to Melbourne, I took the Chef de Partie role at The Rose Hotel early 2007 and gained entry into the 2008 Good Food Guide as the Head Chef, and in mid 2009 I left to take up the Sous Chef role at the Eureka 89, where one the most exciting of the many events I was involved in, was dinner that brought Raymond Capaldi and René Redzepi together to bring an 8-course degustation menu for the Melbourne Food and Wine Festival 2009.

I then moved to Atlantic Group where I was Chef de Cuisine of the Maia room. Tom Milligan has had a huge influence in my career development. I have successfully run the Makybe Diva marquee (850 PAX) for 6 years and more recently the last two at the Grand Prix Trackside\ Skydeck room (1200 PAX). As well as many other high profile events.

With my time at Simply Spanish as their Sous Chef, Leno Lattarulo and myself competed in the Concurs Internacional de Paella Valenciana de Sueca, Valencia, 2014, where we came second in Australia and then competed in Valencia, Spain.

Now Executive Chef at The Montague Hotel in South Melbourne I’m looking forward to the challenges ahead. In the time here, I was proud to be involved in the Bocuse d’OR National selections in Melbourne.