Danny Kane 

Co-Founder and Director of Aquafab, Danny Kane, brings over 25 years of hospitality experience to the first-to-market aquafaba brand. With a stellar pedigree across some of the world’s most respected venues, Kane’s wealth of industry experience led him to identify the challenge of a shelf-stable, easy-to-pour, vegan egg white alternative in professional bars, which led to the creation of his new venture – Aquafab.

Hailing from the Barossa Valley, Kane was immersed in South Australia's rich viticulture and his passion for hospitality was sparked early and his career has taken him to all corners of Australia, as well as global stages. After seven years on the sunny shores of Port Douglas, leading events at the destination’s favourite venue, Salsa, Kane migrated south to Daylesford’s esteemed Lake House (VIC), where he worked as the sommelier and food and beverage director for five years. 

In 2005 an international opportunity took Kane to the bustling city of Beijing, where he was responsible for training the city's sommeliers whilst overseeing the city's most awarded wine list and restaurant, ARIA, ahead of the 2008 Olympics at the global luxury hotel group, Shangri-la Hotels & Resorts. 

In 2010, Kane returned to Australia and moved to the renowned hills of the Yarra Valley, where he was appointed General Manager of award-winning Oakridge Wines. During this period, Kane was responsible for the estates exports and national sales distributions, as well employing acclaimed chefs, Matt Stone and Jo Barrett.  

After eight successful years, Kane moved into consulting, working with some of Australia’s most esteemed drinks brands including Di Bortoli, Dominique Portet, Tokar Estate and Yarra Valley Wine Association. He then worked as Director of Sales, Exports and as the General Manager of Levantine Hill for four years, driving the brand's national and international growth. 

In 2023, Kane opened his own venue, Luton Wine Bar alongside his wife, Rebecca Grey, where the idea for Aquafab was born. Wanting to disrupt the status quo and redefine the bar industry’s approach to waste – an industry he believes hasn’t seen true innovation in over 60 years – Aquafab was developed as a movement towards responsible, eco-friendly practices. As the company grows, Kane hopes to inspire a broader shift in the hospitality sector, proving that sustainability and innovation can go hand in hand to create a better future. 

“Aquafab isn’t just about solving a problem — it’s about creating lasting change in an industry that’s been stuck in the past for too long. For me, it’s a chance to show that we can innovate without compromising our values” he shares. 

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Notes to editors:

Full imagery gallery via Google Drive. 

About Aquafab
​Aquafab is an Australian-owned company, committed to providing a high-quality, plant-based alternative to egg white. With its first-to-market packaged aquafaba, that's easy and effective, Aqufab provides the same viscosity mouthfeel in cocktails as egg-white, whilst adding a foamy head when making a classic sour. 

With health and safety standards around the world becoming more stringent, the main risk of non-compliance is accidental contamination. Traditional aquafaba requires careful decanting into bottles and labelling by hand allowing for human error. Aquafab's easy-pour container, featuring a clear nutritional panel and use-by date keeps things safe and simple. 

With over 40% of Australians considering going vegan in 2024, Aquafab provides a natural plant based solution for the bar industry.

Website: aquafab.au
​Instagram: @aquafab_fab