Daniel Mertl moved to London at the age of 18 where he began his career in the kitchen. His first role was at The Savoy where he started out as a commis chef. As his first job in London this was a great step in his career, The Savoy is where he learnt all his traditional basics in the kitchen, fantastic grounding for a young chef and a great introduction to the professional kitchen. Over the years he quickly moved up the ranks and trained at some of London’s most renowned restaurants such as Le Gavroche and La Trompette. Dan is incredibly ambitious and hardworking. He has a natural talent to create and motivation which can be seen with the fact he was appointed head chef of a Michelin starred restaurant at the young age of 26 where he retained the star in his first, second and third year. Dan was also senior sous chef at La Trompette when they won their first star in 2008. After working in London for 22 years he decided to make a permanent move to Brighton where he is now head chef at Due South Restaurant.