Daniel is an experienced chef with almost 30 year’s extensive experience in fine dining as well as banqueting operations working alongside such chefs as:
- Pierre Larapidie of the George V, Paris
- The Grosvenor House Park Lane
- Hotel Des Burgues Geneva
- Le Notre, Paris
- Paul Bocuse Lyon
He set-up Chefbytes, in 1993 which specialises in the design, strategic management, menu sampling, and ingredient organoleptic sampling, judging and media work.
Daniel is widely considered to be the most knowledgeable chef on the psychological effects of Coeliac Disease in the UK’s hospitality industry. Educating others with his expert knowledge of Coeliac Disease as well as other allergies that trigger abnormal responses to food has meant that Daniel has changed the landscape of catering guidance rules, introducing critical regulations. Daniel has installed this philosophy into the everyday work practices and procedures for those working alongside him as well as influential figures in the UK’s catering industry. He has been privileged to cook for Queen Elizabeth II, Prince Phillip, King Charles III and the Queen Consort as well as many Heads of State during the 2012 London Olympic Games, and dinners at Marlborough House, and Indian High Commission.
The intense experience secured from an array of international cuisines which includes South Africa, Turkey and a hotel opening in Marrakech resulted in huge leaps up the career ladder.
Born in Devon, Daniel started in the industry washing up in his parents’ restaurant, progressing from salad hand to pastry chef. Moving on to work with Harry Murray for three years at the Imperial Hotel in Torquay, after three year working with culinary legends around Europe Daniel Joined the Balmoral Hotel in Edinburgh; then working his way down the country back to London where he joined the Hilton Park Lane in Galvin at Windows Restaurant on the 28th floor, then becoming the cluster chef for Taj 51 Buckingham Gate and St James Court, hosting Master Chef twice; then Marriott over two sites including le Meridien Piccadilly and Docklands, the 800 bedroomed Tower Hotel, and the three Apex Hotels in the City, latterly as mobilisation director opening two restaurants for a new group in 5 star hotels in London and Bath.
Daniel has at present Freelance Chef, Food Consultant & Independent Assessor for Chefbytes, and heads the culinary team for many events and dinners in and around London. whilst also working as the President of the Disciples Escoffier UK.