This charming Frenchman has all the characteristics of a successful chef; intensity, passion and fiery ambition!
Daniel regularly appears on regional and national television and in the media.
Watch him on programmes such as BBC`s Saturday Kitchen with James Martin, Family Feast’s with Rachel Allen, BBC Food Poker and BBC James Martin’s Feasts, Sky TV - the World’s Greatest Dishes, BBC Market Kitchen, BBC Master chef and BBC 1 – Restoration Period. He also participate in the BRITANNIA, maiden voyage and cooked in the cookery school, while also hosting two gala dinners.
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, he hunted in the country with his father and has a love of game. After leaving school he took up a three year apprentice with Chef Yves Lalloz in the spa town of Luxeuil-les-Bains. Yves ran a fine 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 Sweden ,Portugal ,Singapore, and of course France. In London he worked at the highly acclaimed Le Gavroche under the tutelage of Michel and Albert Roux, Daniel has held responsible posts in Portugal, Singapore and Scotland (awarded Master Chef of the Year in Scotland, and gaining a Michelin Star that same year) he also achieved the prestigious award of a Michelin Star at Harvey’s in Bristol where he was Chef/Manager, he maintained the coveted Michelin Star at L’Ortolan near Reading and also regained a Michelin Star at the magnificent Cliveden House in Berkshire. While there, Daniel cook for a lot of celebrities, including Jude Law, Pierce Brosnan, Sienna Miller, etc . He is currently cooking at the RELAIS et CHATEAUX property 5 red stars, the Vineyard at Stockcross, in Newbury, Berkshire UK. Where he has been for almost 7 years.
Daniel has cooked at events around the world including The Regency Intercontinental in Bahrain for a festival of fine food where he prepared gourmet dinners and held cooking classes at a cookery school in southern France and he has been a guest chef at the Gourmet Food Festivals in South Africa in Johannesburg and Cape town. In London he made guest chef appearances on a regular basis at Anton Mosimann’s Academy. Daneil cooked for the rotana group in Dubai, Abu Dhabi and also ST Gerant in Mauritius. Daniel is a member of the Chaine des Rotisseurs, where he is UK chairman of the judges.
He has written two cookery books, which are both translated in different languages and sell in numerous countries, FRENCH BRASSERIE COOKBOOK, launched in September 2011, is a very successful book.
The second launched in 2014 REVOLUTIONARY FRENCH COOKING, showing the evolution and modernisation of classic with a twist.