Dan was working as a dishwasher in Cronulla when he sent in a childhood photo of himself making sushi, to answer a job ad by Tetsuya. The photo landed him the job, and he worked for two years under then head chef, Martin Benn. After Tetsuya, Pepperell’s journey mapped out a Sydney gastronomic wish list: Mark Best’s Marque, to Attica, Lotus, and then Oscillate Wildly. Pepperell experienced culinary ideas ranging from 8-course degustation, experimental fine dining, native ingredients, and decadent Asian infusion.
Pepperell then moved to New York and Dave Chang’s Momofuku Ssam before returning to Sydney to 10 William Street, then Hubert’s, followed by Alberto’s.
At the heart of Pepperell’s cooking is the French techniques he was first introduced to and his trusty Le Répertoire de la Cuisine – the famous 1914 cookbook considered the canon of French cuisine. When it came to opening his new restaurant, Bistrot 916, celebrating French cuisine was the obvious choice. Bistrot 916 launched in Potts Point early this year.
Position: co-owner of Bistro 916
