Chef Daniel Carrico started his ClubCorp journey 10 years ago at the University Center Club FSU in Doak Campbell Stadium. He trained at the Capitol Culinary Institute of America while working his way up through the ranks. In his Fifth year of service, he earned the title of Sous Chef under highly decorated Regional Chef Tim Drown. In 2011, after eight seasons and over 50 home games, he was awarded his first Rising Star trophy and promoted to Executive Chef of the Centre Club in Tampa. While in Tampa, Chef Carrico led his team to gold, winning Circle of Excellence honors for the first time at the Centre Club in over a decade. Chef Carrico joined the Texas Tech Club in 2012. He made an immediate impact through the training and development of the culinary team. His team has been recognized as one of the Business and Sports division's F & B Teams of Excellence for 2012 and 2013.
Chef Danny loves his wife, Kelly, and his three sons, Dominic, Kyle, and Brayden. He actively participates in community sports and charity events. Chef Danny is a parishioner at St. John Neumann Catholic Church.