Millennium Park | Chicago
Daniel started his cooking career at the age of 15 at Le Bernardin in New York City and remained there for 4 years until, at the suggestion of chef Eric Ripert, he attended the Culinary Institute of America with a full scholarship from the James Beard Foundation. Prior to graduation, Daniel accepted a position at the soon-to-open Palladin in New York City under chef Jean-Louis Palladin and worked alongside such culinary notables as Wylie Dufresne and Sam Mason. Six months later, Jean-Louis asked Daniel if he would be willing to move to Las Vegas, NV, to fill a vacancy at his flagship restaurant, Napa, in the Rio Hotel. Accepting the offer, Daniel began what would ultimately become a 10-year culinary journey through some of the West Coast’s finest restaurants including The Campton Place, The Fifth Floor, Aqua and Jardinière. Daniel stepped into his first management role as chef of the organic bistro, Axe, in Venice, Los Angeles. After a year at Axe, Daniel accepted the position of executive chef at the Inn of the Seventh Ray, a 250-seat restaurant in the Topanga hills.
In 2010, Daniel returned to his hometown of New York City to team up with his childhood friend Michael Chernow and debut The Meatball Shop in New York City's Lower East Side. The mix-and-match menu of meatballs, served in a warm and convivial environment, was an instant hit. Four more locations of The Meatball Shop—in Williamsburg, the West Village, Chelsea and the Upper East Side—opened in quick succession. Daniel also co-authored The Meatball Shop Cookbook, which was published to much acclaim in 2011.
Daniel has appeared in countless broadcast segments including ABC’s Good Morning America, NBC’s TODAY Show, Chelsea Lately, The Tonight Show with Jay Leno and VH1’s Big Morning Buzz. Additionally, he has been featured in an array of widely reaching local and national publications such as The New York Times, Food & Wine, Saveur, People, Food Network Magazine and GQ.