Born and raised in France in the Northwest side of Paris near Versailles, Daniel started his culinary career as a graduate of Ecole Hoteliere de Paris, where he learned classic French cooking techniques. Daniel then trained at the restaurant Ledoyen on the famous Avenues des Champs Elysees, spent a year in the military service and then went on to Restaurant Les Trois Marches in Versailles with Three Star Michelin Chef Gerard Vie. Chef Vie then sent Daniel to the beautiful bounty islands of Bermuda.
Daniel decided he needed a big move, and in 1989, he came to the United States and spent seven years with the Ritz Carlton Hotel Company including the Ritz Carlton Atlanta, Ritz Carlton Huntington in Pasadena, and then the Ritz Carlton Buckhead. After the Ritz Carlton, Daniel was the Executive Chef at Atlanta National Golf Club for more than three years. He has been at Buckhead Club for seven years. Daniel is happily married with two lovely daughters.