Chef Daniel discovered his passion for cooking when he moved to Florida, United States with his family at 18 years old. He then enrolled in the Florida Culinary Institute and upon graduation, Chef Daniel continued his culinary studies at Escuela de Hosteleria de Valencia in Valencia, Spain to obtain his master degree.In Valencia, he took on an apprenticeship that was to shape his entire career – Chef Daniel trained with “La Sucursal”, which earned its first Michelin star during his apprenticeship there. When he completed the year, Chef Daniel was sent to work for Chef Santi Santamaria, who became his mentor and close friend. Chef Daniel started in the pastry section at Chef Santamaria’s legendary “Can Fabes”. In the 2 years that followed, he tried his hand in all the various sections in the kitchen.
When the opportunity to work in Asia presented itself, Chef Daniel packed his bags, flew to Singapore and joined Chef Gunther Hubrechsen at Les Amis. In 2007, he rejoined Chef Santamaria as the Chef de Cuisine and opening team of Ossiana at the Atlantis Hotel, Dubai; and later on Executive Chef and opening team of Santi in Marina Bay Sands Hotel, Singapore.
Now Chef Daniel spends his time on OLA Cocina Del Mar, where he constantly challenges himself and his team to develop dishes that draw the natural flavour of the fresh produce they receive daily.
Establishment: OLA Cocina Del Mar
Contemporary Spanish Gastronomy with the wines of Bodegas Arzuaga Navarro