I was born and raised in the Austin area.  Like most aspiring chefs, I started out as the usual suspect: a nuclear mechanic on a 97,000 ton aircraft carrier.  Move ahead a few years: I'm out of the Navy and back in Texas, cooking dinners with my wife for friends and family on the weekends.  It wasn't until the hundredth or so "you should be a Chef" comment that I started looking into the profession.

I am a Le Cordon Bleu trained and experienced Chef.  After graduating from the culinary academy I strategically sought out employment at food service establishments to broaden my skills professionally.  My skills are honed in and my areas of expertise are varied. Places I have worked include a finer foods retailer, an upscale bar and restaurant in downtown Austin, a BBQ restaurant, a breakfast/lunch diner, and a large retirement community.  I became Executive Chef of the popular 219 West, which by far was the most rewarding experience for me.  My professional and personal experiences have led to my unique culinary perspective.

I want to thank my family, friends, and personal and professional mentors for their support of me over the years; this has made it possible for me to create Dinner by Daniel, offer these services, and maintain quality of life with my family and friends.  I look forward to being your personal chef.

Chef Daniel's Culinary Perspective

Unintimidating - plate presentations highlighting the natural shape and color of food

Quality - fresh, local, made from scratch, and good value

Unpretentious - ingredients will be familiar; may include unique components that will complement, not overpower

Inspired - drawing ideas from traditional recipes, current culinary trends, and local products

Chef Daniel's Mission

Dinner by Daniel is a personal chef service committed to producing the highest quality product, providing friendly service,  and establishing regular clientele while maintaining a unique culinary perspective.