Daniel Han is a Lead Chef at Beak & Johnston, specializing in Sous Vide and soup products, and has garnered recognition as a two-time Product of the Year winner. They hold a Bachelor of Business in Food Entrepreneurship from Le Cordon Bleu Australia and a Diploma in Culinary Arts from SHATEC. With extensive experience in new product development, Daniel has contributed to the creation of over 700 SKUs, focusing on achieving a balance between culinary flavor, operational efficiency, and customer satisfaction. Previously, they held various positions in the culinary field, including Chef De Partie and Kitchen Manager, showcasing their diverse expertise in food service and retail product formulation.
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