Daniel Menzies: The new Executive Chef at The Wilmot

An exciting chapter has begun at The Primus Hotel Sydney, with a new Executive Chef taking the reigns at our signature restaurant.

With change comes the opportunity to create something incredible. And that’s what's happening with the announcement of Daniel Menzies as the new Executive Chef at our critically acclaimed restaurant The Wilmot.

His resume speaks for itself: nominated for best chef in the 2014 AHA Awards, in addition to best casual dining, best steak and best burger. While at Bistro Moncur, he was awarded a chef’s hat, won best fine dining restaurant in the 2016 AHA awards, and was also rated 3 hats by Gault & Millau in 2016.

With nearly 20 years experience working in hospitality, Menzies brings with him unparalleled knowledge of the industry that involves an array of cultures and cuisines that he can coalesce into a ravishing and unique menu at the Wilmot.

“I completed my apprenticeship at an Italian restaurant,” recalls Menzies. “Then moved on to a modern Australian fine dining, Mexican street food, classic French fine dining, and also experienced the change in the standard Australian pub fare.”


It’s this diversity that makes Menzies’ appointment so thrilling.

“I’m keen to use my knowledge and experience with different produce and cooking styles to give customers a menu which showcases the best of Australian produce, by using a mix of multicultural techniques and flavours. You will see some classic French, Asian infusion, South American and Italian within my style of cooking.”

The Wilmot opening hours:

Lunch: 12:00 to 15:00 (Mon - Sun)
Dinner: 18:00 to 21:30 (Mon - Sun)
$25 valet parking available for The Wilmot guests (3hour limit)


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