Daniel Cooper serves as Executive Head Chef for the Lower Concourse precinct at the Sydney Opera House, where he oversees the iconic Opera Bar and House Canteen under Applejack Hospitality.
With over 15 years of culinary experience, Daniel has built a distinguished career across some of AustraliaOs most respected kitchens. Born and raised in the Hunter Valley, NSW, his passion for cooking emerged straight after school, setting him on a journey that has established him as one of Sydney’s most accomplished chefs.
Daniel’s career highlights include serving as Executive Chef at Melbourne’s The Prince Hotel, where he earned The Prince Dining Room a Chef’s Hat from The Age Good Food Guide within two months of opening. He subsequently joined Solotel Group as Head Chef at Chiswick Woollahra in 2023, attracted by the restaurant’s garden-to-plate philosophy and unwavering commitment to celebrating seasonal produce.
Most recently, Daniel served as Group Executive Chef at Three Blue Ducks, where he introduced a fresh, fire-driven approach to the brandOs renowned paddock-to-plate ethos, working across their Sydney and Byron Bay locations.
Daniel’s culinary philosophy focuses on exceptional local produce, open-flame cooking, and creating memorable dining experiences. His experience spans premium restaurants, large-scale events, and bistro concepts, with an emphasis on sustainable sourcing and seasonal cooking. He is equally passionate about building strong team culture and mentoring emerging culinary talent.
At Opera Bar and House Canteen, Daniel brings his expertise to one of SydneyOs most iconic waterfront destinations, continuing ApplejackOs commitment to celebrating local NSW producers and showcasing the best of SydneyOs vibrant food culture.