maze Melbourne

Daniel Fletcher

After acquiring his diploma at Westminster College, John’s first experience of a working kitchen was doing a Stage at a family run restaurant in Toulouse called Restaurant La Rapiere, where he cooked dishes using produce from local farms sourced earlier in the day. In August 2002 he took on the role of Commis Chef at the two Michelin starred Le Manoir Aux Quat’S aisons in the Oxfordshire countryside and produced exceptional modern French Cuisine under the guidance of Raymond Blanc and Gary Jones. His dedication and professionalism resulted in him rapidly moving up the ranks to become Senior Chef de Partie.

A period as Sous Chef at Aurora in the five star Great Eastern Hotel, London then followed, before he took off to New York to undertake a four month Stage at Daniel, Daniel Boulud’s fine dining, three Michelin starred restaurant. It was in New York where John first began working for Gordon Ramsay as part of the team involved with the opening of Gordon Ramsay at The London. He progressed quickly from chef de Partie to Sous Chef, however after three years in New York John moved to a more exotic location, Oman, where he worked as a private chef. In January 2010 John moved further east and took on the role of Head Chef at maze Melbourne from its inception, before becoming Executive Chef in early 2011.