Dylan Cashman, who’s early experience took him on a culinary learning spree in the reputable kitchens of Sean’s Panorama, Cottage Point Inn & Paper Daisy before becoming Head Chef of Fins Seafood Restaurant where he won his first chefs hat, believes food should be respected for its provenance just as wine is. After opening his own restaurant on the Gold Coast which won best new restaurant and a chefs hat, he then left for his second stint in Europe. He is passionate about sharing the best food, farmed with the future in mind, with everyone to help create better food expectations.
A restaurant that sources regenerative leaves and sustainable food with Dylan Cashman
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Dylan Cashman, is passionate about sharing the best food, farmed with the future in mind, with everyone to help create better food expectations.
Website: http://www.thebluedoorsurryhills.com.au/
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