Chef Biography
Daniel was born in France, and came up through the classical ranks of French Cuisine after graduating from culinary school. He apprenticed in Cannes and Paris, and moved to America as saucier at the Ritz-Carlton in Boston, then executive sous chef of the Ritz-Carlton in Chicago. In 1987 he went to the Four Seasons in Newport Beach, California for a year before moving to Hawaii to take over the Le Soleil restaurant in the Mauna Lani Bay Hotel on the Kohala Coast.
Great Chefs caught up with him in 1996 at the Princeville Hotel in Kauai where they taped him for their Great Chefs of Hawaii television series that premiered on the Discovery Channel.
Afterwards, he then moved on as executive chef of the St. Regis Princeville in Kauai, and in 2001 to the Sheraton Waikiki to become the executive chef. In 2015, Chef Daniel was appointed the Culinary Director for all Sheraton properties in Hawaii.
Recipes
Steamed Onaga
Serving: 4 Print Steamed Onaga By Great Chefs September 24, 2015 The process of pouring hot oil and soy sauce over gently steamed fish is very Hawaiian. Originally a Chinese preparation, it has become routine in many households. This technique gives fresh, delicate fish a distinctive flavor. Onaga is red snapper; substitute any firm, light-fleshed […]
Cold Tapioca with Coconut Milk, Mango, and Berries
Serving: 4 Print Cold Tapioca with Coconut Milk, Mango, and Berries By Great Chefs September 24, 2015 Tapioca is such an old dessert it seems new again, especially when it’s made with palm sugar and coconut milk. This dish can be served hot, but it is particularly refreshing when served cold. Ingredients Water – 4 […]
Seared Spicy Ahi with Ogo-Wasabi Sauce and Fiddlehead Fern Salad
Serving: 4 Print Seared Spicy Ahi with Ogo-Wasabi Sauce and Fiddlehead Fern Salad By Great Chefs September 23, 2015 Fiddlehead ferns, also known as pohole in Hawaii, have a delicate green flavor that complements the spicy tuna in this dish. Baby Blue Lake green beans may be substituted. Ingredients Ahi Tuna Blocks – two, 7-ounce […]
Roasted Rack of Lamb with Macadamia Honey, Minted Papaya and Star Fruit Salsa, and Cabernet Sauce
Serving: 4 Print Roasted Rack of Lamb with Macadamia Honey, Minted Papaya and Star Fruit Salsa, and Cabernet Sauce By Great Chefs September 22, 2015 Lamb gets a new treatment, first with a macadamia honey marinade, then a rich Cabernet sauce. The surprise is the topping of minted papaya and star fruit salsa. Ingredients Spiced […]