Dallas Cuddy’s award-winning career as a chef began in Ballarat at the age of 17.
Currently working as the Executive Chef at Park Hyatt Shenzhen in China, managing 110 chefs, four restaurants and four event venues, Dallas completed his commercial cookery training at Federation TAFE.
Dallas won a series of awards including Best Apprentice in the region several years running and also placed in the top 10 of the Australian Apprentice of the Year.
His cooking talents have been praised over the years in The Age Good Food Guide, Australian Gourmet Traveller and in recent years Dallas was crowned Best New Chef Thailand.
He worked at The Point Restaurant2 Chef Hats before moving to London to gain experience working at Michelin Star restaurants including Nobu Park Lane.
In 2007, Dallas became a partner in Verge restaurant and also won the Age Good Food Guide Young Chef of the Year. He has also worked as Group Executive chef/partner at Skin&Bones with venues in Thailand, Singapore, Malaysia and China.