Alan Benson.

Alvarez will join Trippas White Group who have been the operator of the Opera House’s internal food and beverage space since 2018.

In the role, Alvarez will develop curated menus for private functions in the venue’s Yallamundi Rooms, the Utzon Room, and Northern Foyers.

The menus are expected to showcase Alvarez’s flair with seasonality, locality, and farm-to-table cooking style.

“I feel tremendously honoured to have some impact on the food being served at the Sydney Opera House,” says Alvarez.

“It is a global icon of Australian culture, and my goal is to bring together people, produce and events that will further showcase all the incredible things this diverse country has to offer.”

Alvarez was born into a Cuban-American family and worked in restaurants such as Napa’s French Laundry, San Francisco’s Boulettes Larder and Chez Panisse in Berkeley before moving to Australia.

Here in Australia, Alvarez has worked at Paddington’s Fred’s, produced her book Always Add Lemon and is the co-host of The Good Food Kitchen with Adam Liaw.

“Bringing together Danielle and the Sydney Opera House is a perfect match,” says Trippas White Group Chief Executive Officer Kevin Zajax.

“Danielle cares deeply about the connection between food and culture, and I can’t think of anywhere better to bring this together than arguably the world’s most recognisable cultural destination.”

Alvarez’s first event in the role will be an in-conversation about her new book Recipes for a Lifetime of Beautiful Cooking with co-author and writer Libby Travers on 10 November at the Sydney Opera House.