Hugo's Frog Bar & Fish House
Born in Frankfurt, Germany, Daniel Huebschmann and his family moved to Miami, Florida where he has spent most of his life. Huebschmann moved to Chicago in 1995 and began a new life for himself, discovering the joy of cooking.
Huebschmann is a graduate of the Cooking and Hospitality Institute of Chicago in 1998. Shortly after graduation Huebschmann began his culinary career as a cook at Strega Nona Italian Restaurant in Chicago’s Lakeview neighborhood. From there, Chef Huebschmann moved on to another cook position at the Chicago Ritz Carlton Café and thus began his professional foray into creating fine dining experiences. Huebschmann continued his work in fine dining as he helped to open Avenues at The Peninsula Hotel in Chicago, working there as a cook.
After working at Avenues, Chef Huebschmann took a position of at Wolfgang Puck in Evanston, Illinois serving as Executive Sous Chef.
From Wolfgang Puck, after having gained much hands-on experience in fine dining and management, Chef Huebschmann accepted a position as General Manager and Chef at Restaurants America whose portfolio of Chicago restaurants include Bar Louie, Townhouse, Red Star Tavern, Midtown Kitchen, The Grillroom, and One North.
Following his tenure at Restaurants America, Chef Huebschmann accepted an offer from The Club House in Oak Brook, Illinois where he was the Executive Chef.
In 2008, Huebschmann joined the Gibsons Restaurant Group staff as an Executive Chef for Gibsons Bar & Steakhouse as well as Hugo’s Frog Bar & Fish House in Chicago’s prestigious gold Coast Neighborhood. While on staff at Gibsons, Chef Huebschmann has lead his team towards excellence in both food quality and food cost.
Chef Huebschmann is married to his lovely wife Jami and together they own two dogs and one cat. Huebschmann describes his favorite food is “anything that is in season!”