Daniel Mosedale was born in Hemel Hempstead, England. The love of food started at a very young age from numerous family trips to France.

The following ten years were spent working in some of the most inspirational kitchens in France. Two years in Lyon with Philippe Chavant at his One Michelin Star restaurant, La Tour Rose. Four years with Michel Bras, at his soon to become Three star restaurant in Laguiole. One year at L’auberge de L’ll in the Alsace with the Haeberlin family along with time in Toulouse, Paris and Beaune.

Whilst in Australia and working on the luxurious Lizard Island, on the Great Barrier Reef, Daniel met Angela, his travelling companion and future wife. After a year in Australia they left for a world trip through Indonesia, Thailand, India, England, Scotland and eventually back to France to get married.

Returning to Australia, Daniel started work at The Ritz Carlton Hotel in Sydney as Executive Sous Chef. After two and a half years Daniel was given the opportunity to transfer to Jamaica to be a part of an elite team to open their newest hotel in Rosehall, Montego Bay.

Daniel’s next position was to take him to Pittsburgh, Pennsylvania in the United States. Daniel headed up a large seafood Restaurant and sushi bar located in The Westin Hotel.

Whilst in the US Daniel was selected to cook “The Ultimate Seafood Feast” at the prestigious James Beard House in New York.

After two and a half years at The Westin, Daniel spent a further year consulting for a restaurant group in Pittsburgh. 

In 2005 Daniel accepted the position of Executive Chef for Bill Granger primarily to help strengthen the business and grow the brand.

June 2006 Daniel and his partner, Angela opened their own restaurant “blue angel” situated on the picturesque Noosa River in Queensland.

The focus of the restaurant is to highlight the amazing produce available in the local area. They work closely with the organic community, local fishermen and farmers to bring a regional cuisine to their customers.