In April 2024, a much-loved member of Chaîne Australia celebrated 40 years in the industry and 20 years with the Chaîne. Swiss born Daniel Hiltbrunner has good reason to celebrate his own success as well as his outstanding contribution to the careers of many young chefs.

Daniel qualified as a chef in Riehen, Switzerland. From humble beginnings, he has gone on to have a stellar career in international hotel chains, teaching in culinary schools and of course judging in our National Jeunes Chefs Rôtisseurs Competition. His resume is a global one, cooking in Switzerland, the USA, New Zealand, Japan, Australia, Abu Dhabi, Dubai, the Bahamas and now beautiful Bilpin in the Blue Mountains.

His accolades include the following:
- Former International Jury Member of the Jeunes Chefs Rôtisseurs Competition
- Conseiller Culinaire Honoraire Australia
- Ambassador - International Tourism & Hospitality Academy
- Emirates Culinary Guild
- Best of Gastronomie - Ambassador for the Bahamas
- World Association of Master Chefs

Daniel has also cooked for the French Ambassador to Australia through Disciples of Escoffier International. A truly elegant night that has not been forgotten.

Home is now in Bilpin in the Blue Mountains, one of Australia’s national areas of outstanding beauty. Here, in an area that was affected by some of Australia’s worst bush fires, Daniel and his wife Katrina are building a future. They have bought and renovated a charming restaurant.

Daniel said, “A friend who was looking for a house in the Blue Mountains saw there was a restaurant for sale, so we bought it. We love it. We lived in Bungendore previously which was also rural. We enjoy having a close relationship with the local community.”

Called ‘Melange’, Daniel’s philosophy for the restaurant is one of fresh ingredients with emphasis on local produce. And what produce! Think walnuts, apples, kangaroo salami, local venison, figs, wild honey and organic vegetables.

Of course, Bilpin now has a restaurant where international cuisine is served and where Daniel tells me he still enjoys cooking. His delightful posts on Facebook are testament to that joy. For example: “Happy and proud to be a Chef and wearing the white jacket.” If you haven’t seen the video on Facebook of Daniel deboning a chicken for a ballotine then please do!

I am proud to have hosted Daniel at my table. His generosity and ability to give constructive feedback have contributed to my suburban table as well as professional ones. They are what make me proud to highlight his 40 years.

Vive la Chaîne!

Edwina Morris
Chargée de Presse

Melange
2488 Bells Line of Road
Bilpin NSW 2758

Web: melangebilpin.com.au
Tel: +61 (0)4 02 920 334