As a chef I've learned quite alot. Not only about cooking, but also about people. Being a chef, you get a good sense of people's taste.  I personally have found that with all of my training, the visual apperance of a finished plate should not be the top priority.  Even though the "eye candy" does capture one's attention, more of the art should be placed into the taste. Instead of spending time making a plate look like a million dollars, more effort is put into the taste and you still get a rich looking plate. The majority of us just want a "full plate" of nice looking food that tastes good. So I have created this manditory list that I feel every customer should be entitled to. The 3-Q rule. As follows; I am determined to achieve the quest for customer satisfaction, the quantity of great food on every order, and most importantly my proven quality.

Our Business

The actual Chef Daniel business started slowly and privately about six years ago. I started to cater small events for people I am aquainted with. These people have had my food in restaurants or learned from "word of mouth". That then turned into private dinners in the homes of people that trusted my palete for creating good food. After time, that famous "word of mouth" has spread beyond belief! So I guess it's time that everyone gets in on the secret.             Bon Appe'tit.

Who I am 

I was 16 years old when I got my first job. I was a busboy in a famous seafood restuarant in Maryland. "It was mindblowing". The size of the kitchen and it's staff overwhelmed me. It didn't take me long to realize, that this was going to be my future. Within one year I was working alone with the executive chef, and sous chef. A father (Dusty) and his son(Fox) team. For some reason they chose me to learn in two years what no one else had ever known. The truth was, they saw the fire in me, and I showed it. I watched and learned everything they did. They were without a doubt my mentors. It was the next 3 years that my world turned upside down. They both passed away. The men that reminded me that I should expect failure, just don't accept it, were gone. I didn't let them down. To make a long story short, the owner of the restaraunt quickly paid for private advanced culinary training for me. While learning, I still put in 60-70 hours each week at the resturant. There I was at 22 years old, executive chef of the establishment that I will always look back on as the place where I acheived my culinary roots.