A Texas native, has worked in the culinary industry since 2004. First inspired to start cooking at a young age after watching Iron Chef and Emeril Lagasse, Chef Daniel attended Le Cordon Bleu in Austin, TX to pursue his cooking ambitions. After graduating from culinary school, Chef Daniel moved to Miami, where he worked his way up the line as Chef Tournant, gaining experience at prestigious locations like The Ritz Carlton South Beach and The Blue Door at The Delano Hotel. After Miami, Chef Daniel moved to the West Coast to be part of the opening team for The Ritz Carlton Lake Tahoe, working under Chef Traci Des Jardin at Manzanita. His experience working at fine hotels deemed him the perfect fit to open the JW Marriott in Chicago a few years later. Chef Daniel then tried his hand at the club scene and joined The University Club of Chicago as Sous Chef under Chef Mark Baker of Four Seasons fame. He took his next role at Barrington Hills Country Club as Executive Sous Chef under Chef Matthew Southard, and in 2018, Chef Daniel made the move to corporate dining as an Executive Chef, consulting to create menus and running day-to-day operations. With the long night, weekend, and holiday hours of hotel and club work behind him, Chef Daniel now resides in North Aurora, IL with his wife and young son. In his free time, he enjoys eating delicious food and watching Top Chef and other cooking competitions. While he loves all cuisines, his favorites to cook are French, Mexican, and Italian.
All prices are an estimation and vary based on guest count, event location, and menu. You will get a better estimate during the booking process.
I am from San Marcos Texas.
I have a couple. Zuni Cafe, August, Ever, Panda Express, and Popeyes. I love food in general. From high end fine dining to fast food.
I'm very simple. I love a bowl of rice with furikake, soy glazed chicken, and a fried egg with sriracha.
I love cooking French, Italian, and Mexican cuisine. Fresh pastas are a passion of mine and incorporating French technique with Mexican food.
Emeril Lagasse and the original Iron Chef. I watched these growing up and decided that's what I wanted to do with my life.
Music. There is nothing better than discovering a new song or listening to something for nostalgia. Almost like food.
It's chef driven. I can appreciate the fact that it's for chefs created by chefs. The community and networking as well.
The flexibility! Also meeting new people and enjoying cooking for my guests in a much more personal environment. Client interaction is very rewarding to me.
