Chef Dan Churchill Has a Mission to Make Eating Healthy Easy for New York’s Urban Transplants
If you’re a fan of quality cuisine, you may already be familiar with Australian chef Dan Churchill. And if you’re not familiar with him, you will be soon. A native of Sydney Australia with a master’s degree in exercise science, Dan was working as a trainer when realized that many of his clients were just as hungry for healthy food tips as they were for help strengthening their cores. So, drawing on a childhood love of cooking, he turned his attention to cooking and hasn’t looked back yet. Churchill recently opened Charley St, a NoLita eatery focused on providing colorful, nutritionally rich meals in an efficient but casual atmosphere. And he hasn’t stopped there, launching a multi-media empire that includes three best selling cookbooks, a Youtube channel, and a podcast. Late last month, Dan was kind enough to host us at Charley St, where we asked him about moving from trainer to chef, why he learns more from his podcast guests than he teaches them, and what he’s got up next on his agenda.
What came first: your interest in cooking or in fitness?
This is definitely a chicken and the egg type of question! I’ve been interested in cooking from a young age when I’d watch my mum cook dishes or get involved in family meals. There’s a dish my dad always used to make, a lemon meringue pie, and I remember him gathering the ingredients and watching and helping him in the kitchen as a kid. My interest in fitness developed as I grew up and was very involved in sports and active in general—I was privileged to grow up on the beaches of Sydney. As I went on to get my Master’s in Exercise Science and work as a trainer, my clients would often ask about meals and recipe ideas, and from there—I was in my late teens and early 20s—my passion for cooking and nutrition continued to take shape.
When did you realize you could combine those two interests and really make a career out of those interests?
I realized this when people were coming to me every day with questions about how to make their lives easier with simple batch cooking, impress their significant others with home-cooked meals, and make easy, healthy recipes part of their routine. I realized there was clearly a gap when it came to accessible recipes that the everyday active cook could understand and make easily in their kitchens. As I started to write these recipes down and share them with people and see the smiles on their faces when they made them and shared them with their loved ones, I felt the spark of a true career path beginning to take shape for me. Thankfully for me, I get to now do what I love every day.
When did the idea of doing different forms of media occur to you? Like TV and you podcast? Aside from exposure, have those experiences led to any insights about cooking? Have they helped influence your work in any way?
I realized that in order for my message of colorful, easy cooking and healthy lifestyle to get across, I had to be present across several types of media. For example, some people like recipes written down on paper in cookbooks—I personally love this myself—but others want something on their phones or tablets that’s super quick. I also have grown to love digital media like Youtube and my site, which allow me to quickly send my friends and readers recipes they may be after. In terms of TV and my podcast, every single time I am on a segment or bring a guest into the studio, it’s really them teaching me something, not the other way around. We gather around food, which everyone can relate to, and that helps get the conversation going. It also provides inspiration for new recipes or ingredients to play with in the kitchen. The podcast which recently launched has been such a great platform for this.
Your restaurant Charley St opened in NoLita about a year ago? What’s the concept behind Charley St and how was it opening your own restaurant?
That’s right—we opened in late June of 2018. The concept is to bring healthy, farm-to-table fast-casual food to the Nolita and Soho communities. And beyond! We do lots of catering and events. We wanted to add our Aussie vibe and relaxed cafe atmosphere to a restaurant concept where you can get nutritiously-dense and locally sourced food quickly and efficiently. New Yorkers are busy and active, and our food is perfectly tailored to that vibe. It’s also super well suited to larger events, and we’ve been doing that in the form of brunches and events for our partners throughout NYC. We’re also extremely community driven, and frequently partner with local fitness studios and wellness spaces to bring our guests fun opportunities.
Now that you’re established, bringing healthy food to the masses, what’s another aspect of your career you’d like to tackle? Any additions to your mission of helping people improve their lives through healthy foods?
Currently the focus is on the podcast and making fun, accessible, healthy videos. Next on my agenda is going to be furthering the productions my team is launching under The Epic Table—our production company. We’re now a full scale production operation capable of directing engaging content, brand strategy, social media, and lots more! I’ll also be releasing a new cookbook at the end of 2019, and a direct-to-consumer food product in partnership with City Harvest, so stay tuned for those as well!
See more of Dan at:
Instagram
Youtube
Facebook
Website
Podcast
Images by: Emanuel Hahn
If you liked this story, check out more in our Urban Transplants issue.
