Born and raised in Brooklyn, Daniel graduated from the Culinary Institute of America in 1998 with a degree in Baking and Pastry. Upon his return to New York City, Daniel gained experience as a Baker at Amy’s Bread, as a Chocolatier for Christopher Norman Chocolates, and later, as a Pastry Cook at Financier Patisserie. In 2004, Daniel moved on to become Pastry Chef of acclaimed New York restaurants Wallse and Cafe Sabarsky, and later Morandi—a popular Italian trattoria. Collaborating with Executive Chef Karangis, and the exceptionally talented culinary team at Union Square Events, Daniel’s passion for classic cooking techniques, coupled with his commitment to innovation and excellence, make him a valuable and versatile addition to our team.
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