Danielle Dixon started her apprenticeship age 29 after a top 12 placing in series 3 of MasterChef Australia. She was the first contestant from the show to become a qualified chef after completing her Certificate III in Commercial Cookery in 2012 under Alison Taafe.
Gaining experience in some of Australia’s top restaurants including Quay, Rockpool and Aria she settled into Bucci Brisbane and spent four years in the Bucci kitchen taking on the head chef role before leaving in 2017.
She started teaching at The ICE shortly after, training 1st and 2nd year apprentice chefs and quickly showed her aptitude and natural talents for training. In 2018 she was offered the position of Executive Chef and Head of Studies. Danielle looks after the day to day operation of the cafe, canteen and catering operations as well more importantly looking after the students, development of curriculum and maintaining relationships with employers and industry partners of ICE.
Danielle regularly puts new culinary trends to the test through a series of pop up restaurants, with the latest, Midnight Dining Club, treating Brisbane’s night owls to not just your average late night snacks and more recently representing ICE at the Qld Chef of the Year Competition.