huxtable & huxtaburger
Chef and restaurateur Daniel Wilson knew from age 12 that his future lay in hospitality. As the driving force behind the Fitzroy restaurant Huxtable and the hugely successful Huxtaburger burger bars, Daniel delivers his own unique style of great tasting, uncomplicated food to a keen audience of casual dinners.
About Daniel WilsonBorn in New Zealand, Daniel’s introduction to hospitality was after school work as a kitchen hand and waiter “at the local fancy restaurant”. Daniel then moved to Grand Rapids, Michigan where he attained an Associates Degree in Culinary Arts. After graduating in 1997 Daniel moved to Melbourne and snared a spot at Blakes, Andrew Blake’s eponymous restaurant at Southgate.
In 2000, Daniel landed a converted 4 month stint in New York at Daniel under the tutorage of renowned French chef Daniel Boulud. Returning to Melbourne and Blakes as Sous Chef, Daniel was then offered a co-head chef’s position, alongside Emma Mackay, at Andrew Blake’s new venture - Blakes Cafeteria. It was during their time there that Emma and Daniel jointly won The Age 2003 Good Food Guide Young Chef of the Year Award.
In early 2003 Daniel was approached by Jacques Reymond for his new restaurant Arintji at Federation Square. After four years successfully running Arintji, Daniel was lured to The Graham Restaurant in Port Melbourne.
Daniel then turned his attention to the opening of Huxtable, his own restaurant with 2 business partners in Smith St. Fitzroy. Huxtable is a modern eatery featuring small items and share plates influenced by the cuisine of Europe and Southeast Asia. Huxtable has recently been recognised with a coveted Chef’s Hat in The Age Good Food Guide 2014.
With a great understanding of the Fitzroy scene, Daniel and his partners opened the first Huxtaburger over the road on Smith St in 2011. The formula of great burgers and beers has been a major success, with 2 further Huxtaburger venues opening in Melbourne CBD and Prahran in 2013.
Daniel has kindly shared with us his recipe for Tuna tataki, with bonito soy dressing, dashi, finger lime and radish microgreens. View this and other fantastic meal ideas in the recipe section of our website.