Daniel Kwak is the Executive Chef of The Star Sydney’s Sokyo.
Having been a part of the Sokyo team since 2013, Daniel has been instrumental in shaping Sokyo’s brand and identity to what it is today - one of Sydney’s finest restaurants renowned for its innovative and elevated take on Japanese cuisine.

Born and raised in Korea, Daniel’s family and parents worked in the restaurant industry so he was forever surrounded by the vibrant and bustling world of food.

After studying in a culinary arts program, Daniel then spent four years living in Fiji where his passion for fresh and sustainable produce grew. As a young and driven chef, Daniel moved to Australia in 2008 and got a job working at Waqu Japanese restaurant as Chef De Partie, where he honed his skills, learning about the combination of Australia's seasonal ingredients and flavours with Japanese cuisine. Daniel also had stints working at Wako Sydney and Grand Walkerhill Seoul.

In 2013, he found himself ready for the next chapter and challenge, and as such, decided to join Sokyo at The Star as Junior Sous Chef. For the last nine years at Sokyo, Daniel has been dedicated to his craft, with one of his main focus area’s on umami, ensuring every dish that’s served at Sokyo has perfectly balanced flavours and is precisely presented.