His cuisine is focused on the locally sourced ingredients of New York, with an emphasis
on simplicity, purity, and seasonal flavors.
A native of Switzerland, he was exposed to food at a very young age, and began working
in kitchens at the age of 14. From there he spent time in some of the finest Swiss hotels
and restaurants before earning his first Michelin star at the age of 24. In 2003, Daniel
moved to the United States to become the executive chef at Campton Place in San
Francisco, where he received four stars from the San Francisco Chronicle. Three years
later, he moved to New York to become the executive chef at Eleven Madison Park.
Over the course of Daniel’s tenure, he and Eleven Madison Park have received numerous accolades, including four stars from The New York Times, six James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America),
three Michelin Stars, and a top spot on the San Pellegrino list of the World’s 50 Best
Restaurants. In 2011, Daniel and partner Will Guidara purchased Eleven Madison Park
from Union Square Hospitality Group, and the following year also opened the critically
acclaimed NoMad. Since its opening, The NoMad has garnered three stars from The
New York Times, one Michelin Star, and a James Beard Foundation Award.
Together with Will, he is the author of Eleven Madison Park: The Cookbook, I Love
New York: Ingredients and Recipes, and The NoMad Cookbook.