Say “bonjour” to a new era in the Tasmanian dining scene with French-born Daniel Tourancheau appointed executive chef at Market Square Restaurant at the Sebel Launceston.

Classically trained in France, then working his way across the coast of America, to the capital of the United Kingdom, North Island of New Zealand and aboard international cruise ships, Tourancheau combining classic French flavours with traditional Australian cuisine using local Tasmanian produce to deliver fresh new flavours in the heart of Launceston.

Newly-appointed Daniel Tourancheau, executive chef at Tasmania’s Market Square Restaurant

“I’ve had the opportunity to cook in many different countries for many different cultures, I’ve developed my skills by learning from some of the best chefs in the industry and I’ve discovered that creating new flavours and inspiring dishes is my true passion,” he said.

Tourancheau had the privilege of being Chef de Partie at France’s La Bonne Auberge when the team was awarded a Michelin Star.

After visiting Tasmania on his honeymoon recently, the chef says he fell in love with the state and its fresh local produce, prompting his move to Launceston.

Market Square Restaurant is open for dinner as well as catering for groups at the Sebel Launceston.

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