About
Danielle Dixon embarked on her culinary journey later in life, starting her chef apprenticeship at the age of 29. She quickly gained valuable experience in some of Australia’s top restaurants, including Quay, Rockpool, and Aria. After settling back in Brisbane, she found her home at Bucci, one of the city’s finest Italian restaurants.
In 2017, Danielle joined The Institute of Culinary Excellence, where she now serves as Executive Chef and Head of School. In this role, she oversees the day-to-day operations of the institute, develops the curriculum, and maintains strong industry partnerships. In 2021, her exceptional teaching abilities were recognized with the prestigious VET Trainer of the Year award in Queensland.
Favorite Seafood to Work With
Danielle Dixon enjoys working with all types of fresh, local seafood, but has a particular fondness for crab.
Specialty Dish
While Danielle Dixon excels in many areas of cuisine, her family would undoubtedly point to her lasagne as a standout dish.
