With a great love of natural vegetarian cuisine, David Dunn began his cooking career at “The Cottage Point Inn” on the Hawkesbury River (NSW) during the mid 70’s.

Inspired by Michel Guerards’ new “Cuisine Minceur” approach to elegant cookery and the advent of “French Nouvelle Cuisine”, where flavour, colour and quality produce were paramount, David embarked on 3 years in the engine rooms of New Zealand’s fine dining establishments.

Returning to Sydney in the early 80’s, David discovered the fusion of flavours from Mediterranean, Asian, Moroccan, Cajun and Spanish cuisines creating the melting pot that is now Modern Australian Style.

David’s passion for surfing led him to the Central Coast (NSW) working in a number of restaurants before opening “BeachPoint Restaurant, which became a landmark destination for locals and Sydney-siders alike.

Again inspired by the French, David began to experiment with ‘plant extracts’, using them to enhance a healthy cuisine. This organic philosophy was followed by a study of vibrational medicine and finally the relationship between fragrance and flavour.

By 2005 a natural plant extraction method, free from chemical alterations, without solvent residues and maintaining the volatile top notes was developed by science and technology and presented David with his ‘Eureka’ moment for the product range.

David established ‘Mood Food Ettalong Beach”, on the Central Coast of NSW, as the test kitchen, for the final stages of development for the Molecular Flavour™ range.

Since 2005 David has continued to develop and test his flavours throughout the menus at Mood Food Ettalong Beach, much to the delight of diners at the Restaurant.

Now receiving success and acclaim from commercial customers, David believes his Molecular Flavours™ will enrich the way Chef’s see and work with aroma and taste.

Davids’ “back to the future” philosophy and deliciously pure seasonings enhance a new ‘sensory cuisine’ and the future of food.