Kitchen stories

Trust, earned one service at a time.

The relationships that matter most are built under pressure. These are the chefs and venues that invite us into their kitchens, menu after menu.

“
Daniel has been a reliable source of excellent quality produce, and his willingness to go the extra mile to source unique ingredients allows me to stay creative and agile in the kitchen.

01 · Montrachet

Clément Chauvin · Owner / Head Chef

“
Daniel’s premium beef and succulent poultry cuts have never failed to exceed my expectations. The freshness and quality of his meats are unmatched in the market.

02 · Bar Alto

Sajith Vengaterri · Head Chef

“
Food and Wine Concepts supplies high-quality meat at competitive pricing, which allows us to meet and exceed the expectations of our diners.

03 · The Brisbane Club

Matthew Wynn · Executive Chef

“
Daniel always goes above and beyond to find a product that’s right for us. His understanding of hospitality and eagerness to work with chefs really set his business apart.

04 · Working Title Brew Co.

Sam Kersley · Head Chef

“
Coming from a culinary background himself, he understands what we want and need in the kitchen, and I would recommend him without hesitation.

05 · Vaquero Dining

Angelic Lokeni · Head Chef

“
I have always valued the product he sources—it’s good quality and consistent, the pricing is competitive, and Daniel goes above and beyond.

06 · Mosconi

Catherine Anders · Head Chef

“Daniel has a great passion for quality and regional produce, and his can-do attitude makes him great support to your kitchen.”
Shannon Kellam · 2018 Chef of the Year