Sydney-born Dallas Cuddy is a talented chef with more than a few awards under his belt. Dallas first realized he wanted to be a chef at the age of 13. He then began his apprenticeship in his hometown of Ballarat, quickly realizing that in order to follow his dreams, he would need to move to Melbourne to further his career. Dallas first worked with Chef David Braim at Half Moon Brighton; Braim was an early mentor who was also writing a weekly food column in The Age newspaper. During this time Dallas would contribute dishes for Braim’s use for his articles.
Feeling the need to expand and challenge himself, Dallas then worked at The Point (2 Chef Hats, The Age Good Food Guide*) under the highly decorated British Chef Ian Curley. Dallas completed his apprenticeship, rising to the position of sous chef in only 18 months. This then lead to his appointment as head chef of the newly opened Beaumaris Pavilion, during which the restaurant was awarded one Chef’s Hat in its first year under his guidance.
In 2002, Dallas took the next step in his career and moved to London for two years in order to gain valuable experience at Michelin-starred restaurants. During his time in London he worked for 18 months at the one Michelin star restaurant Nobu Park Lane as Senior Chef de Partie and later Junior Sous Chef. The time spent at Nobu was to change the way that he approached food. When he left Nobu, Dallas took the opportunity to do stints at the two Michelin-starred Pied a Terre, one Michelin-starred Petrus and John Torode’s Smiths of Smithfield before having to return to Melbourne.
Upon his return in late 2003, Dallas worked at the newly re-opened The Botanical with former Chef of the Year Paul Wilson. During his time there, The Botanical was awarded Restaurant of the Year and two Chef’s Hats in its first year of operation. Dallas then joined 1 hat restaurant Verge in January 2004 as Sous Chef, and in late November the same year Dallas was appointed head chef. Dallas became a partner of Verge in 2007.
In 2010, with his business partners at Verge, Izakaya Den was opened, a modern take on the traditional Japanese eating-house. His involvement was to help develop the concept, so as to remain focused at Verge. He remained there until the restaurant owners decided to proceed with a new business venture and thus closed shop on New Year’s Eve. Parting ways with them amicably, Dallas set his sights on the next phase of his culinary journey: to woo Asia with his refreshing and refined dish creations.
|Establishment:||The Prime Society|
Saturday 18 April 2015
Scottish Seafood Dinner with Highland Park Whisky featuring Dallas Cuddy