Danielle Gjestland is the founder and co-owner of the acclaimed Japanese restaurant Wasabi. Opening the restaurant at just 24 years of age, Danielle has since opened Honeysuckle Hill Farm where Japanese ingredients are grown to service the restaurant, while food waste is composted using the Bokashi method. Most recently, Danielle launched The Cooking School Noosa, which offers intimate cooking classes with seasonal produce.
In this mentor session, Danielle shares how her lifelong love of Japanese food and culture inspired her to open the first Japanese restaurant in her hometown. Danielle has consistently pushed herself to expand her skill set so that after 14 years, the team behind Wasabi continues to offer new and exciting experiences to customers.
Learn hospitality skills for today’s world, including:
- How to translate your passions into business ventures
- The importance of challenging yourself to learn new skills and stay ahead of the game
- Why investing in staff training is key
- How to motivate your staff by ensuring everyone is working towards the same end goals
Find the inspiration you need to take the next big leap in your hospitality career!
Electrolux Young Restaurateur of the Year Danielle Gjestland is the founder and co-owner of the acclaimed restaurant Wasabi.