Born in Lure in the Comte region of Eastern France, Daniel was enthralled with cooking from an early age. His grandparents ran a truly organic farm and the food his family ate was prepared using their own produce, including game hunted by Daniel and his father. After leaving school he took up a three year apprenticeship with Chef Yves Lalloz in the spa town of Luxeuil-les-Bains. Yves ran a fine-dining restaurant with a farm attached, enabling Daniel to work with ingredients from the field to the plate.
His career has since taken him all over the world including the UK, Sweden, Portugal, and Singapore. In London he worked at the highly acclaimed Le Gavroche under the tutelage of Michel Roux, then in the two star restaurant Schillinger in Colmar, a spell in three star Marc Meneau in Veselay, and two star Hostellerie du Chateau Servin. He then landed his first head chef position at the country house hotel Knockinaam Lodge in Portpatrick, Scotland where he stayed for 7 years.
In Scotland Daniel was awarded Master Chef of the Year, gaining a Michelin star whilst working at Knockinaam Lodge. He was also awarded a Michelin Star at Harvey’s in Bristol where he was Chef/Manager, and maintained the Michelin Star at L’Ortolan near Reading and again at the magnificent Cliveden House in Berkshire, where he left in 2009 after being head hunted for the Vineyard Relais et Chateaux in Berkshire. He was awarded the 2011 rising chef trophy for Relais et Chateau Worldwide, Restaurant of the Year 2012/2013 by Decanter magazine, and has holds position 82 on the list of the top 100 best restaurants in the UK by Restaurant magazine. Having been at the helm of the famous 5 star Relais et Chateaux, The Vineyard since 2009, Daniel decided after 7 years to move on to new projects. He will still be cooking there as guest chef once in a while, and will always remain a friend of the Vineyard.
He was awarded Relais et Chateaux Worldwide Rising Chef Trophy 2010-2011. He is a member of the Academy of Culinary Art (Academie Culinaire), the Chaine des Rotisseurs and judges regularly for The Soil Association Organic Awards.
Daniel is delighted to have been named Ambassador for the Norwegian Seafood Council, representing Fjord sea trout.
He will help develop recipes, visit Norway for product knowledge, and help introduce this beautiful, sustainable fish into the retail sector.
Daniel regularly cooks at events around the world including The Regency Intercontinental in Bahrain’s Festival of Fine Food, is a guest chef in the Rotana hotels in Dubai and Abu Dhabi, and at Gourmet Food Festivals in South Africa. He has taught cookery at Anton Mosimann’s Academy in London and also in Southern France. In 2015 he was cooking on board P&O Britannia as one of a line-up of top chefs in their ‘Cookery Club’.
Daniel regularly appears on regional and national television and in the media in programmes such as BBC’s Saturday Kitchen with James Martin, BBC Food Poker and Sky TV’s The World’s Greatest Dishes, and BBC James Martin’s Brittany.
Daniel also demonstrates at events and festivals such as the Taste of Edinburgh, Taste of London, Henley Food Festival, Foodies Oxford and Foodies Bristol.
Daniel believes that eating out is one of the greatest pleasures in life and his mission is to communicate this.
Extremely health conscious, Daniel loves sport almost as much as he loves cooking.
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