Meet Dan Lawrence, Executive Chef of 2KW
one of Adelaide’s premier food and drink destinations. After becoming qualified at the Radison, he went on to work at Jolley’s Boat House before setting off on an overseas adventure which saw him cooking in Canada for the Cirque de Soleil performers and crew.
Favourite Dish on your current menu?
Mayura Station Wagyu 9+ rump, miso and marrow butter and baby king browns.
Favourite place to eat in Adelaide?
Africola
Favourite cut of meat?
Scotch Fillet, because of the flavour and fat
Favourite drink?
Craft beer – Stonewood Pacific
What do you like to do in your spare time?
Hang out in the veggie garden and watch the EPL
Where did you learn to cook?
I did my apprenticeship at the Radison and then went on to work at Jolley’s Boathouse
What keeps you motivated and inspired?
I read a lot of cook books and enjoy finding new styles of cooking and different products. The plate sharing concept works well for us in the kitchen at 2KW and having a great team and great employers helps too.
Most embarrassing chef moment?
Hmmm… I’d have to say the time I put salt in a chocolate cake, instead of sugar… in a cooking competition.
Why did you become a chef?
I tried my hand at zoo keeping, but didn’t really enjoy it. My father was a baker/cake decorator and I always enjoyed cooking, so it seemed like a natural path to follow.
Why do you choose mybutcher?
I’ve had a long relationship with Tony Buckley and can always trust the quality and consistency of mybutcher product. @2kwbar #Adelaide
Mayura Station Wagyu 9+ rump, miso and marrow butter and baby king browns.
Favourite place to eat in Adelaide?
Africola
Favourite cut of meat?
Scotch Fillet, because of the flavour and fat
Favourite drink?
Craft beer – Stonewood Pacific
What do you like to do in your spare time?
Hang out in the veggie garden and watch the EPL
Where did you learn to cook?
I did my apprenticeship at the Radison and then went on to work at Jolley’s Boathouse
What keeps you motivated and inspired?
I read a lot of cook books and enjoy finding new styles of cooking and different products. The plate sharing concept works well for us in the kitchen at 2KW and having a great team and great employers helps too.
Most embarrassing chef moment?
Hmmm… I’d have to say the time I put salt in a chocolate cake, instead of sugar… in a cooking competition.
Why did you become a chef?
I tried my hand at zoo keeping, but didn’t really enjoy it. My father was a baker/cake decorator and I always enjoyed cooking, so it seemed like a natural path to follow.
Why do you choose mybutcher?
I’ve had a long relationship with Tony Buckley and can always trust the quality and consistency of mybutcher product. @2kwbar #Adelaide
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