CUDDY, Dallas

Award-winning chef Dallas Cuddy has worked in the world’s most renowned restaurants and is a specialist in European and Japanese fine dining. His culinary career began at 17, when he was drawn to the high energy of life in the kitchen. Graduating with a Certificate III in Cookery in 1998, he won ‘Best Apprentice’ in his region multiples times before placing in the top ten of the national competition.

Dallas completed his apprenticeship at The Point Restaurant, Albert Park and then was appointed Head Chef of the newly opened ‘Beaumaris Pavilion’. Dallas then moved to London to train at Michelin Star restaurants, including Gordon Ramsay’s Petrus, Pied a Terre and internationally famous, Nobu .

On his return to Melbourne, Dallas joined Botanical. In 2004 he joined Verge and in 2007 became a partner in the restaurant and won The Age Good Food Guide ‘Young Chef of the Year’.

Moving to Singapore in 2012, Dallas was nominated Chef of the Year by Cuisine and Wine twice. In 2015 he joined hospitality group Skin&Bones with ‘Freebird’ the group’s Bangkok flagship restaurant opening in 2016.  In 2017 Dallas was crowned inaugural ‘Best New Chef’ at Thailand Tatler Best Restaurants: Best of Awards. In 2019 Dallas joined the team of Park Hyatt Shenzhen as Executive Chef.