Dale’s hospitality career began in regional Victoria in 1982, where he developed a taste for the industry and a healthy respect for hard work. Dale commenced a Cookery Apprenticeship at Onion’s, moving on to Henry’s then the highly-acclaimed Petit Choux.
Dale spent the next two years travelling and working in restaurants throughout Europe, the Middle East, the United States and Asia.
Returning to Melbourne, Dale worked at some of Melbourne’s iconic restaurants, including Florentino and the Adelphi before moving to Brisbane as Head Chef at Chevaliers.
In 2001 Dale qualified to become a Professional Cookery Instructor, commencing William Angliss Institute the following year. He has helped to re-establish William Angliss as a leader in culinary competitions, in the roles of manager, trainer, convenor and mentor.
Proudest achievements– “seeing students graduate at the end of their studies and knowing that I played a small part in preparing these students for an exciting and rewarding career.”