Daniel Joel ThorneExecutive Chef with Bartlett Lodge
http://www.bartlettlodge.com
Trained in his native Australia, completed four year apprenticeship, Menzie Restaurant and then moved to Fraser Island and completed his final apprenticeship with sea bells restaurant at the King Fisher Bay Resort.
Daniel joined the Barttlet team after learning of it from a Canadian colleague about the scenery and serenity of Algonquin Park. After looking into the property a little further Daniel decided it would be time to join the Barttlet Lodge as chef de partie. A year later Daniel took the helm of executive chef and has not looked back. During the off season Daniel travels and free lances in different parts of Canada learning different styles of cooking and taking in some of Canada’s culinary treasures.
Daniel’s philosophy towards food is about experimentation creating new dishes and focusing on the fun of working in a kitchen. Furthermore he would never serve a dish that he would not himself want to eat. His travels have allowed him to learn about food, for instance wild blueberries, strawberries and raspberries is something that Daniel has come to appreciate here in Canada as they are much more abundant here compared to his him land Australia.
One of Daniels more favourite dishes is his Australian Rack of Lamb crusted macadamia nuts, cherries with a blueberry port jus. He also has a fondness towards seafood as he has a real appreciation for seafood, again, from his native Australian background. Daniel has a made the transition incorporating the terrior that encompasses Algonquin Park into his vast background of culinary knowledge.
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