Today we’d like to introduce you to David Daniel.
Thanks for sharing your story with us David. So, let’s start at the beginning and we can move on from there.
At the age of 15 I began cooking at a local eatery in Dallas called “Daddy’s Money”. There I learned the basic skills and techniques as a cook and I soon realized that food was my true passion.
As I continued with my career, I attended Le Cordon Rouge School for Professional Chefs in California, graduating in 1984 as the top chef in my class.
At Culinary school I had the unique privilege of working with Julia Child, Wolfgang Puck, Alice Waters and many more great Chefs of our time, they have all influenced the cuisine I bring to your table every night. I returned to Dallas and held various Sous Chef positions including the prestigious Beau Nash at the Crescent Court Hotel as well as a position as the Private Chef for Laura and Ray Hunt.
I soon moved to greater opportunities and worked as the Chef de Cuisine at “Ku” and Atlantic Café II in Dallas. I also served as the Director of Food and Beverage at Bayou De Siard Country Club, rated by Golf Digest as the 4th best country club and golf course in the state of Louisiana.
I have lived in the San Francisco Bay area, Washington DC, and Louisiana, eaten my way throughout Spain, parts of France, the UK, Morocco, Mexico and the Caribbean as well as spending 12 months living in Bangalore, India.
My travels have influenced my cuisine which infuses everything from classic and nouvelle French, Spanish, Japanese, Cajun, Italian and Indian, Pacific Rim, Mexican, and of course Tex Mex. When I’m not in the kitchen creating recipes and cooking for my wife Margot and daughter Hanna Lee, I enjoy snow skiing, golf and working on my home farm, growing my own food and raising my own chickens.
I deliver fully prepared handmade food to your home or office. All you do is heat and feast. This is the most popular service I provide and offers the most options, flexibility and convenience to my clients.
Here are a few variations my clients currently enjoy, but the possibilities are limitless.
Once a week delivery of total number of meals you want for the week.
Twice a week delivery of food (fresher food tastes better!)
Once a month of food for many days – an option used by my clients who live in remote areas where great cuisine is hard to come by.
Home delivery means you can request virtually any kind of meal and they can be different for each person according to their personal needs.
These are the kinds of client requests I fill every week:
Low carb high protein
Food prepared from any diet plan or cook book you are interested in
Peanut & seafood allergies
Seasonal and Inspired from the Chef’s kitchen.
In Home Services
Your kitchen, your menu, when you want.
It might be for the one night of the week when the whole family is home or once a month on ‘date night’. The same as home delivery, the choices are limitless. I see to the shopping, cooking, serving and clean up.
When you throw a party you want to enjoy the company of your guests. There are enough other details to take care of; my specialty is making sure the food is perfect. Here are some examples of events I do:
Small, intimate groups for sit down dinner
Sommelier reviewed wine parings
Larger sit down dinners for parties up to 100
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I think most Chefs specialize in one kind of cuisine like Italian, French or let’s say Mexican. Mexico has 7 completely different food regions – I have a knack for being able to create worldwide menus from all over the world. I think the road has been well traveled and well tasted.
Alright – so let’s talk business. Tell us about Planet Chef Private Chefs Service – what should we know?
I own and run a private chefs company in the Dallas Fort Worth area. I specialize in private cocktail events for 2-150 and sit down dinners for 2-25. I am know for my “world cuisine” menus and being able to source local and rare foods from any part of the world. I think what sets me apart is I bring a restaurant to your home, Chefs scrambling in the kitchen, waiters and Sommeliers in your dining room and the smell and sounds of being in the heat and the mix of a great night of food and wine.
Is there a characteristic or quality that you feel is essential to success?
Classic culinary training, traveling through Europe, India and Mexico. Great communication with my clients is a large part, having the ability to pull from their food dreams and make it a reality on their home.
- Website: www.planetchef.net
- Phone: 817-454-6730
- Email: email@example.com
- Instagram: @planetchef
- Facebook: https://www.facebook.com/planetchef/
- Twitter: @planetcheff
Chef David Daniel – Planet Chef Private Chefs Service