Chef Biography
Daniel O’Leary was born in 1954 in Andover, Massachusetts, graduated from the CIA, and went to work as a grill cook at La Bagatelle in Washington DC. He then became sous chef at Maison Blanche, moving over to Le Lion D’Or as chef tourant, both in DC. Great Chef Dean Fearing then brought him to Dallas, first at the Hotel Crescent Court and then as executive sous chef at the Mansion on Turtle Creek.
In 1992, he moved to Atlanta as executive chef at the Buckhead Diner and two years later, the Great Chefs television crew showed up to tape him there for their Great Chefs – Great Cities series and also for another Discovery Channel series, Great Chefs of the South.
Recipes
Barbecued Spiced Oysters on Creamy Succotash
Serving: 4 Print Barbecued Spiced Oysters on Creamy Succotash By Great Chefs November 10, 2015 The succotash for this dish can be used separately as a vegetable; the spice mix could be used with chicken or shrimp if oysters are not available. Ingredients Creamy Succotash Shallots – 1 tablespoon, peeled and chopped Dry white wine […]
Chipotle-marinated Grilled Pork Chop with Fried Corn Sauce, Vidalia Onion Pudding, and Swiss Chard
Serving: 4 Print Chipotle-marinated Grilled Pork Chop with Fried Corn Sauce, Vidalia Onion Pudding, and Swiss Chard By Great Chefs October 20, 2015 Corn and pork are popular ingredients in Southern cooking — but this dish is definitely a new twist. The Vidalia onion pudding could be served with many other main dishes. While any […]
Cheese Grits Cake with Greens, Country Bacon, and Red Eye Gravy
Serving: 8 Print Cheese Grits Cake with Greens, Country Bacon, and Red Eye Gravy By Great Chefs September 26, 2015 Favorite flavors and ingredients of Southern regional foods — smoky bacon, ham hocks, collards, grits, even Coca-Cola® and coffee — find their way into this dish. The cheese-laced grits cakes are filled with bacon-flavored greens […]