Chef Daniel, a native of Switzerland, began his culinary training at the age of 14. He went on to cook at a number of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of 24 as the executive chef at Gasthaus zum Gupf in the Swiss Alps. It was there that Chef Daniel was named “Discovery of the Year” by Gault Millau, the most well-respected restaurant guide in Switzerland. In 2003, Daniel moved to the United States and became the executive chef at Campton Place in San Francisco, receiving four stars from the San Francisco Chronicle. Three years later, Chef Daniel moved to New York to become the executive chef at Eleven Madison Park, where, in 2008 he was named Grand Chef Relais & Châteaux. Over the course of Chef Daniel’s tenure, he and the restaurant have received numerous accolades including four stars from the New York Times, five James Beard Foundation Awards (including Best Chef: New York City, Outstanding Service, and Outstanding Restaurant in America), as well as three Michelin Stars and a spot on the San Pellegrino list of the World’s 50 Best restaurants.