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Our Story

How Dan's Empanada Bar was Born...

Dan’s Empanada Bar brings the authentic flavours of Argentina to Australia.

The concept established by talented chef Dan Szwarc, showcases his passion for combining traditional and contemporary ingredients with authentic homemade recipes to showcase the flavours he grew up with.

Born and raised in Argentina, his food style is multi-faceted, with influences stemming from his French training, Australian lifestyle and Argentinian heritage. Dan began his career as a student at the prestigious cookery school The Bue Trainers in Buenos Aires. He graduated with distinction at the top of his class before gaining experience at the Park Hyatt, Claridge’s and Gate Gourmet to name a few.

Our Story

How Dan's Empanada Bar was Born...

Dan’s Empanada Bar brings the authentic flavours of Argentina to Australia.

The concept established by talented chef Dan Szwarc, showcases his passion for combining traditional and contemporary ingredients with authentic homemade recipes to showcase the flavours he grew up with.

Born and raised in Argentina, his food style is multi-faceted, with influences stemming from his French training, Australian lifestyle and Argentinian heritage. Dan began his career as a student at the prestigious cookery school The Bue Trainers in Buenos Aires. He graduated with distinction at the top of his class before gaining experience at the Park Hyatt, Claridge’s and Gate Gourmet to name a few.

Dan moved to London to work under Peter Kromberg at the Intercontinental Hotel.  A stint on cruise ships followed before he finally landed in Melbourne at the Sofitel’s “Le Restaurant” under Marcus Moore.

It was at Australia’s Crown Casino that Dan’s career was established within Melbourne’s infamous restaurant scene, running the kitchen of Number 8 at Crown Casino, before opening Les Boucheries Parisiennes with Phillipe Aubron in South Yarra.

Next up he was at the helm of Oyster Little Bourke, Albert Park Hotel and Livebait, before becoming Head Chef at Gary Mehigan’s Fenix restaurant.  He then moved on to running the kitchens at both Hellenic Republic Brunswick and Hellenic Hotel Williamstown for Chef George Calombaris, and where the concept of Dan’s Empanada Bar was born.

Dan’s influence, drive and commitment has transformed Dan’s Empanada Bar into what it is today, celebrating Argentinian flavours and combining them with Australian made, locally sourced produce.  Dan Szwarc’s love of food has allowed him to make his mark within Melbourne’s dynamic food and entertainment scene with Dan’s Empanada Bar.

Dan moved to London to work under Peter Kromberg at the Intercontinental Hotel.  A stint on cruise ships followed before he finally landed in Melbourne at the Sofitel’s “Le Restaurant” under Marcus Moore.

It was at Australia’s Crown Casino that Dan’s career was established within Melbourne’s infamous restaurant scene, running the kitchen of Number 8 at Crown Casino, before opening Les Boucheries Parisiennes with Phillipe Aubron in South Yarra.

Next up he was at the helm of Oyster Little Bourke, Albert Park Hotel and Livebait, before becoming Head Chef at Gary Mehigan’s Fenix restaurant.  He then moved on to running the kitchens at both Hellenic Republic Brunswick and Hellenic Hotel Williamstown for Chef George Calombaris, and where the concept of Dan’s Empanada Bar was born.

Dan’s influence, drive and commitment has transformed Dan’s Empanada Bar into what it is today, celebrating Argentinian flavours and combining them with Australian made, locally sourced produce.  Dan Szwarc’s love of food has allowed him to make his mark within Melbourne’s dynamic food and entertainment scene with Dan’s Empanada Bar.

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