Dan Poyner has been shaping Bang Bang‘s menus since before the first venue opened its doors in 2016. In this Crumb Wire profile, the Executive Chef and Partner talks about growing a multi-venue group in Melbourne’s southeast, cooking over fire, and why consistency is just as creative as anything new. What first sparked your love for food, and how did you get your start in the industry? I’ve always loved food. My mum is a fantastic cook and worked in cafés while I was growing up, so I was exposed to hospitality from an early age. I fell in love with the energy of the industry and always thought chefs were like rock stars. From a young age, I knew that was what I wanted to do. What’s your journey been so far, from your first job to where you are now? I started working in hospitality when I was 12 years old, washing dishes after school and during the school holidays. I completed my apprenticeship at the Waterfront Café in my hometown of Merimbula before moving through a number of incredible kitchens that helped shape my career and approach to cooking. Some key milestones along the way include completing my apprenticeship at Waterfront Café in Merimbula, followed by roles at Riva in St Kilda, The Thomas Cubitt in Belgravia, London, The Atlantic Group, Middle Park Hotel, Circa in St Kilda and Ms Collins in Melbourne. In the lead-up to opening Bang Bang Mordialloc in December 2016, I spent a year at Main Street Café in Mordialloc. From there, my focus shifted to building Bang Bang into what it is today, growing the brand and creating the dining experience we’re proud to offer across our venues. What have been some of your greatest achievements and challenges along the way? Professionally, building Bang Bang from the ground up is easily my greatest achievement. Personally, my two kids top that list. Outside of the kitchen, I’m also proud to have completed three marathons and three ultramarathons. The biggest challenge has undoubtedly been navigating COVID in Victoria as an executive chef and business partner. It was an incredibly difficult time for the hospitality industry, testing every aspect of the business. Looking back, it also taught me resilience, adaptability and reinforced the importance of having a great team around you. Outside of your own venues, where are your favourite places to eat? I’m a sucker for a great burger, and Huxtaburger has always been an old favourite. I also love authentic Mexican street tacos—simple, fresh and packed with flavour. Which chefs and cuisines have inspired you most throughout your career? I’m a big admirer of what David Chang built with Momofuku and the influence it’s had on modern dining around the world. I also have a huge amount of respect for Gordon Ramsay, Marco Pierre White and, of course, Anthony Bourdain. Each has shaped the industry in their own way and inspired generations of chefs. How do you think Australia’s food culture has evolved in recent years? I think we’ve seen a real shift away from traditional fine dining towards a more relaxed, contemporary style of hospitality. People still value exceptional food and great service, but they’re looking for experiences that feel approachable, welcoming and less formal. Are there any food trends you’ve embraced at home—or even sneaked onto the menu? I went through a phase of becoming obsessed with American-style low-and-slow barbecue, and I still look for any excuse to fire up the smoker or cook over charcoal. There’s something incredibly rewarding about cooking over fire, and the depth of flavour you get from wood and charcoal is hard to beat. It’s definitely influenced the way I think about flavour and cooking techniques. Finally, what do you enjoy doing when you’re not in the kitchen? If I’m not at one of the restaurants, you’ll usually find me training for a marathon or ultramarathon, spending time with my family, or watching my kids play sport. Staying active and being with my family is how I switch off and recharge outside of work. Find more food and drink features on Crumb Wire.