Born in Lure in the Comte region of Eastern France, Daniel was enthralled with cooking from an early age. His grandparents ran a truly organic farm and the food his family ate was prepared using their own produce, including game hunted by Daniel and his father. After leaving school he took up a three year apprenticeship with Chef Yves Lalloz in the spa town of Luxeuil-les-Bains. Yves ran a fine-dining restaurant with a farm attached, enabling Daniel to work with ingredients from the field to the plate
His career has since taken him all over the world including the UK, Sweden, Portugal, and Singapore. In London he worked at the highly acclaimed Le Gavroche under the tutelage of Michel Roux, then in the two star restaurant Schillinger in Colmar, a spell in three star Marc Meneau in Veselay, and two star Hostellerie du Chateau Servin. He then landed his first head chef position at the country house hotel Knockinaam Lodge in Portpatrick, Scotland where he stayed for 7 years.
Daniel was awarded Master Chef of the Year, gaining a Michelin star whilst working at Knockinaam Lodge. He was also awarded a Michelin Star at Harvey’s in Bristol and maintained it at L’Ortolan near Reading and at Cliveden House in Berkshire, where he left in 2009 for the Vineyard Relais et Chateaux in Berkshire. He was also awarded Relais et Chateaux Worldwide Rising Chef Trophy 2010-2011 and Restaurant of the Year 2012/2013 by Decanter magazine. He is a member of the Academy of Culinary Art (Academie Culinaire), the Chaine des Rotisseurs and judges regularly for The Soil Association Organic Awards.