David Stössel is a professional foodie.
With a career built around good hospitality, from conceptualising and launching iconic restaurants (including Chiswick, North Bondi Fish, Barangaroo House and Aria Brisbane) as Director of Food & Dining at Solotel to sourcing the best produce at ethical butchery Feather & Bone, Stöss loves cooking, sharing and eating food.When he's not hosting dinner parties, throwing together comforting weeknight meals, perfecting traditional French techniques or sampling every dish in Haymarket he helps other people make good food and dining experiences in Sydney, Australia.
Available to cook, consult & create content.
COOK
Recipe testing
Home economist
Food stylist assistant
Photoshoot cook
CONSULT
Menu development
Venue planning
Hospitality consultation
CONTENT
Recipe development
Recipe writing
Photo & video shoot talent
See what's cooking in the newsletter.