Born in Lure in the Comte region of Eastern France, Daniel has an
intensity, passion and fiery ambition that without doubt makes
him "the champion of classic cooking".
Daniel draws upon his illustrious experience and blends it with
intense passion to share his love of food and authentic French cooking.
His career has taken him all over the world including Sweden,
Portugal, and Singapore whilst In London he worked at the highly
acclaimed Le Gavroche under the tutelage of Michel Roux. Then in
the two star restaurant Schillinger in Colmar, a spell in three star Marc
Meneau in Veselay, and two star Hostellerie du Chateau Servin.
In 2009 Daniel became the executive head chef of the famous 5 star
Relais et Chateau at The Vineyard at Stockcross obtaining a Michelin
star in the process.
He is currently an ambassador for Norwegian Seafood council,
representing Fjord trout.
In addition to this he also consults for the GORE hotel that is part of
the italian group Star hotels.
He is a regular guest chef on BBC 1’s Saturday Kitchen and his first
book, “The French Brasserie Cookbook”, published in 2011, is now
selling in 11 countries and in 5 languages.
His latest book, Revolutionary French Cooking was published in