Danielle Dixon started her apprenticeship age 29 after a top 12 placing in series 3 of MasterChef Australia. She was the first contestant from the show to become a qualified chef after completing her Certificate III in Commercial Cookery in 2012 under Alison Taafe.

Gaining experience in some of Australia’s top restaurants including Quay, Rockpool and Aria she settled into Bucci Brisbane and spent four years in the Bucci kitchen taking on the head chef role before leaving in 2017.

She started teaching at The ICE shortly after, training 1st and 2nd year apprentice chefs and quickly showed her aptitude and natural talents for training. In 2018 she was offered the position of Executive Chef and Head of Studies. Danielle looks after the day to day operation of the cafe, canteen and catering operations as well more importantly looking after the students, development of curriculum and maintaining relationships with employers and industry partners of ICE.

Danielle regularly puts new culinary trends to the test through a series of pop up restaurants, with the latest, Midnight Dining Club, treating Brisbane’s night owls to not just your average late night snacks and more recently representing ICE at the Qld Chef of the Year Competition.

Back in the 90s, Shaun began as a chef at Il Centro on Eagle Street Pier, followed by a period as sous chef at the River Canteen in South Bank. Then Shaun went to London in search of experience and adventure, where he was part of the opening team of Tetsuya Wakuda’s Knightbridge restaurant ‘MJU’. A role in the kitchens of
contemporary hotel ‘One Aldwych' added inspiration, and a meeting with Tanja, who became Mrs Malone. After nine years in Britain, Shaun returned to Australia to join Shannon Bennett at ‘Bistro Vue’, the sibling of ‘Vue De Monde’ in Melbourne.

From there, the Malones went troppo and moved to Port Douglas, where the first Bucci came to life in 2009. From 2012 to 2020, Shaun has shaped Bucci Brisbane with his distinctive approach. It was most obvious in his respect for the Italian culinary approach of allowing the fresh flavours of natural ingredients to dominate the food. At the same time, Shaun and his team lightened and discreetly modified much-loved traditional dishes to please the eye and palates of modern, urban tastes and expectations. During this time Shaun invited many young talents into his kitchen and, together with ICE, saw them excel in the art of cooking. When Covid-19 forced Bucci’s closure, the decision to join the ICE team came easy for Shaun. He is excited to share his passion for food and teach the next generation of young talent.

He arrived in Australia in 2000 where he spread his hospitality wings further, working in hotels, clubs and bistros. Fortunately, his success continued winning ‘Function Centre of the Year’ in the fine dining and casual dining awards.

At the beginning of 2007 while remaining in the Industry, Mark returned to training. He completed his TAA qualification, and also graduated from a Bachelor of Adult Education (LLN) and a Bachelor of Business (Hospitality Management).

Since 2007, he has been involved in vocational education in various ways and he has completed his studies for the TAEs certificate. He has also completed a Diploma in Hospitality Management and continually upgraded his teaching qualifications. He has focused mainly on workplace training for apprentices who are unable to attend school for a variety of reasons.

He has worked with ICE for the past few years as the Workplace Trainer and Assessor and provides on the job training and Recognition of Prior Learning (RPL) services for ICE.