Millennium Park   |   Sept 22 - 24

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Daniel Mejia

Daniel Mejia

mfk.


    

Danny started his culinary education at the age of 15 and went on to graduate from the New England Culinary Institute in Vermont. His time in Chicago has been spent honing his skills at the acclaimed restaurants Endgrain and Analogueand now helms the kitchen at mfk. Danny believes that local food in combination with regional cuisine has limitless potential. In his spare time Danny can be found brewing beer while composing haikus to coffee.

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