Daniel is a quirky and hugely creative chef who opened Seasonal Pantry, a market and supper club in Washington, DC, two years ago. Here, he gets to do what he wants, and even created a Wu-Tang Clan-inspired menu for one supper club dinner. Seasonal Pantry has been awarded the coveted Washington Post Editor’s Pick, and was also named one of “10 Best New Restaurants” in the Washingtonian. After a three month internship at Le Laurier Hotel in France, Daniel went on to serve as Executive Chef at Mill Creek Golf Club in New York, Sous Chef at Equinox and Executive Sous Chef at Bibiana Osteria, both in DC. Born and raised in rural New York where he worked in the family garden, most of Daniel’s cooking is country rustic. The five ingredients he keeps on hand at all times is capers, fleur de sel, olive oil, balsamic vinegar and duck fat.