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About

 Chef David Daniel

At the age of 15 I began cooking at a local eatery in Dallas called  “Daddy’s Money". There I learned the basic skills and techniques as a cook and I soon realized that food was my true passion.  

As I continued with my career, I attended Le Cordon Rouge School for Professional Chefs in California, graduating in 1984 as the top chef in my class.  

At Culinary school I had the unique privilege of working with Julia Child, Wolfgang Puck, Alice Waters and many more great Chefs of our time. They have all influenced the cuisine I bring to your table every night.  I returned to Dallas and held various Sous Chef positions including the prestigious Beau Nash at the Crescent Court Hotel as well as a position as the Private Chef for Laura and Ray Hunt.  

    I soon moved to greater opportunities and worked as the Chef de Cuisine at “Ku” and Atlantic Café II in Dallas. I also served as the Director of Food and Beverage at Bayou De Siard Country Club, rated by Golf Digest as the 4th best country club and golf course in the state of Louisiana.

    I have lived in the San Francisco Bay area, Washington DC, and Louisiana, eaten my way throughout Spain, parts of France, the UK, Morocco, Mexico and the Caribbean as well as spending 12 months living in Bangalore, India.

    My travels have influenced my cuisine which infuses everything from classic and nouvelle French, Spanish, Japanese, Cajun, Italian and Indian, Pacific Rim, Mexican, and of course Tex Mex. When I'm not in the kitchen creating recipes and cooking for my wife Margot and daughter Hanna Lee, I enjoy snow skiing, golf and working on my home farm, growing my own food and raising my own chickens.