Dale Lyman

Dale Lyman

William Angliss

Inspired by the likes of French master Paul Bocuse, Dale Lyman realized from an early age his path in life was destined to involve cooking. With a passion to share his skills and create future leaders in the hospitality industry, Dale currently holds the position of Professional Cookery Instructor at William Angliss Culinary Academy.

About Dale Lyman

Dale’s hospitality career began in regional Victoria, where he developed a healthy respect for hard work as a kitchen hand whilst completing his schooling. Moving to Melbourne, Dale undertook his apprenticeship at Onion’s Restaurant, finishing his time at Henry’s restaurant (best new restaurant 1987 Age good food guide).

His next role was as Chef Tournant at the highly acclaimed Petit Choux, Armadale, where he moved through the ranks to the position of Sous Chef. With a love of travel, Dale then spent the following years touring throughout Europe, The Middle East, The United States and Asia, where he held various hospitality positions. These experiences introduced Dale to many different foods, cuisines and skills, nurturing his passion further.

Upon his return to Melbourne, Dale took up positions at renowned restaurants such as The Adelphi, Florentino’s and The Mountain Inn (Mount Macedon). Following these roles Dale headed north, pursuing the role of Head Chef with Joseph Koolinski’s at Chevaliers, Brisbane, a three hatted establishment.

Looking for a new challenge after twenty years in the industry, Dale undertook Certificate IV in workplace training and assessment and began teaching at William Angliss Culinary Academy. Dale has found great reward in this role and is pivotal in providing young chefs with the skills and opportunities to pursue their dreams. Since taking on this position Dale has re-established the institute’s involvement in culinary competitions and has provided strong leadership to his students.

As a committee member of the Australian Culinary Federation and Les Toques Blanches, Dale actively campaigns for young cooks to become involved in the industry, inspiring the next generation of industry professionals.