Having come from a family of foodies, Chef Daniel started his career when he was just 15! From an early age, Daniel encountered the restaurant business as he helped out with his mom’s restaurant. What he didn’t know was that those days would change his life forever. Daniel began falling in love with the hospitality world and was very interested in working and learning from different cuisines. At 19 he decided to venture to the USA to try and learn as much as he could from working in international kitchens. It was a great experience but as Daniel says ‘If you want to be the best you have to study’, so he enrolled into an international culinary arts school. Once Daniel graduated everything started to make more sense in his life and he found better jobs within the hospitality industry. Daniel has worked in places such as the Radisson and Hilton hotels but his learning path was complete, so he decided to come to Europe and joined Le Cordon Bleu. After graduation Daniel worked in Michelin-starred places like Le Jardin des Sens in the South of France as well as The Langham, Four Seasons and The Berkeley hotels in London. In 2010 Daniel opened his first boutique patisserie which was open for 10 years. Now, Daniel works independently taking the best of his experience to people’s HOMEs with a Michelin-star approach to service. Daniel also makes modernist cakes and desserts to compliment the full experience.