Shortlisted as one of the “Chefs to Watch” by The Peak Gourmet & Travel (2016), Chef Daniel is currently the Culinary Director of The Lo & Behold Group and continues to hone his classical French cooking techniques amassed over his 25 years culinary career.
Chef Daniel began his foundation years building his French cooking skills at leading pioneer French restaurants Au Petit Salut and Les Amis in his early years and went on to stagiaire at Michelin-starred restaurants La Gavroche by Michel Roux Jr, and The Oak Room by Marco Pierre White.
Chef Daniel’s culinary career took off as he started working with The Marmalade Group, as well as international fine-dining restaurants in London, Hongkong (The Fourth Floor at Harvey Nichols) and Shanghai (La Plantane with Justin Quek). In 2008, he returned to Singapore to take on the role as Executive Chef of The White Rabbit by The Lo and Behold Group.
He then made his debut in 2012, as the Founder and Executive Chef of The Disgruntled Chef. Under his charge, the restaurant won multiple awards including Travel + Leisure’s Best of Asia in 2010 and the G Restaurant Awards in 2013 and 2014.