Sydney born and bred Executive Chef Daniel Simpson has come full circle in his culinary career.

After 11 years, Daniel has returned to Quay Grand Suites Sydney - the difference is that in 1999 he was the Commis Chef and now he returns as the newly appointed Executive Chef.

Daniel is part of history at Quay Grand…he was a member of the opening team when the hotel first opened its doors. He faced two challenges at the time - his first full time job in a professional kitchen AND the  pressure of an opening team for a 5-star hotel. It was a classic case of being thrown in the deep end, but what better way to learn!

Daniel then explored the hotels industry by working his way around various hotel chains throughout Sydney including Marriott, Sheraton and of course Mirvac Hotels & Resorts.

In 2007, Daniel and his young family felt it was time for change so they packed their bags and moved to beautiful Tauranga in New Zealand.  Taking on the title of Executive Chef at The Sebel Trinity Wharf Tauranga, Daniel proved to be a local media celebrity for initiatives such as his 100 Mile Menu which quite literally comprises of dishes created with the finest local ingredients within a 100 mile radius.

Now Daniel has returned to his hometown of Sydney to pursue his career at the hotel which gave him his culinary start in life. As the Executive Chef at Quay Grand Suites, Daniel is now responsible for menu planning, training his brigade and overseeing preparation of all meals served in the hotel's fine dining Quadrant Restaurant and the trendy ECQ Bar.

"My vision is to regularly change Quadrant's menu to include daily specials based on Sydney's wonderful climate and the availability of seasonal produce and ensure our guests are surprised and excited every time they come back," Daniel said.

"Our guests can expect us to deliver an experience to remember with world-class cuisine, complemented by stunning Sydney Harbour views."

At Quadrant Restaurant, Daniel is serving a distinctive Australian style menu featuring a range of influences including Mediterranean, Asian and French. Main meals start from $28 and include crispy skin duck breast; pumpkin and pine nut orzo risotto; pan-fried snapper; and oven roasted lamb loin.

Only steps away, ECQ Bar is open daily from 12noon until late and offers a casual light menu Including a tapas selection, tuna and salmon sashimi, traditional favourites from the grill and gourmet pizzas.