Daniel thrives on seeking the next level of dining excellence and community engagement. Beginning with potato-peeling and washing dishes at 14, he worked his way around various kitchens, grateful to be working amongst the influences of Chicago culinary luminaries like Charlie Trotter, Rick Bayless, Jean Joho, Rick Tramonto and Grant Achatz. He has worked for a number of restaurants, catering companies, celebrities & private clients in the US and abroad and founded EcoChef Services, a boutique organic catering company and restaurant consulting firm in 2004.
Chef Daniel was one of the new pioneers in the natural foods movement in the Midwest, exclusively utilizing organic & locally-grown produce, ethically-raised meats & sustainably produced ingredients. His recipes and philosophies have been featured in Bon Apetit, Gourmet, Vegetarian Times, Plate Magazine, and local news media such as 5280 Magazine, The Denver Post, DiningOut Magazine, Westword, Local Food Shift Magazine. He has been a promotional rep for sustainable companies such as Whole Foods, Lundberg Farms, Santa Cruz Organics, Green Fest and Farm Aid.
Eco-conscious cooking is his passion, and the bounty of Colorado’s wonderful terroir is incredibly provocative. Chef Daniel is a certified Raw Foods Chef from the Living Light Culinary Institute in California, a US Chef Ambassador for Albert Bartlett, and the recipient of the 2015 Philanthropist Award from the Colorado Restaurant Association for his work with dozens of non-profits in Colorado and beyond.