El Loco
Dan Hong
Starting his career in the kitchen of his family’s Vietnamese restaurant chain Thanh Binh in Sydney, Dan quickly developed a taste for challenging and exciting restaurant kitchens.
Dan developed his craft at an elite list of Sydney one, two and three hat restaurants. In 2008 he was honoured with the prestigious Josephine Pignolet Best Young Chef Award at the Sydney Morning Herald Good Food Guide Awards. And after a stint working in New York with culinary great, Wylie Dufresne of WD-50, Dan joined Lotus as head chef.
Dan’s approach is one of simplicity with an injection of freshness, using herbs and light Asian dressings. It’s no surprise that his yellow fin tuna sashimi with sweet wasabi, soy and ginger dressing has become a signature dish.