• Private Chef Daniel Chicago
  • Asian
  • French
  • Italian
  • Mediterranean
  • Modern American

Signature dish:  

Salmon, Tomato Tapenade,Beets

About Me

I started cooking at the age of 18 and immediately fell in love with it. I worked my way from station-to-station and state-to-state to learn all that I could. My experience includes restaurants, hotels, city clubs, and country clubs. My culinary adventure started in Austin, Texas in culinary school. From there I traveled to Miami and worked for China Grill Management, Smith and Wollensky, Morgans Hotel Group, and the Ritz Carlton South Beach. Learning the basics and working my way up in each kitchen. When the opportunity presented itself, I moved to California to open the Ritz Carlton Lake Tahoe. At the Ritz in Lake Tahoe I worked with Chef Traci de Jardin and her chefs opening her restaurant Manzanitia in the hotel. Cooking and learning in California was an eye-opening experience. Working for the Ritz Carlton helped hone my skills and taught me to hold myself and my cooking to higher standards. From there I moved to Chicago to be a part of the opening team of the JW Marriott. After the JW, I found myself as a sous chef at the University Club of Chicago under Chef Mark Baker. Working for private clubs taught me to diversify my cuisine and learn my audience. My top priority is providing customer satisfaction by making great food with lasting memories.

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