JW Marriott Hotel Bengaluru, city’s premium luxury property has elevated Chef Daniel to the position of Executive Chef. He is entrusted to take over complete culinary operations at the hotel. With an illustrious career that span over 20 years, Chef Daniel brings with him vast knowledge and understanding of the hospitality industry that will prove to a boon to the hotel.
Chef Daniel joined JW Marriott, Bengaluru in 2013 and has been instrumental in opening the Bengaluru Baking Company in 2013 and in 2015,he decided to move into kitchen administration as Exec Sous Chef. Soon after taking over the role of Executive Chef, Daniel is keenly involved in launching the new BBC menu 2.0 as well as designing authentic and unique food promotions across all the restaurants of the Hotel.
Chef Daniel’s culinary journey began at the Institute of Hotel Management, Chennai in 1995. After two years of intensive training at The Oberoi’s various properties, he was recognized for his culinary genius and posted at The Oberoi Towers, Bombay. He spent three years managing operations at The Oberio Towers, Bombay and made a move to Taj Exotica, Goa in 1999 to be a part of pre-opening team.
He spent the later years in Dubai and Las Vegas where he took up an assignment at the Dubai Intercontinental Hotel and advanced his skills in wedding cakes, chocolates and bread-making at Las Vegas in 2004 respectively. Chef Daniel then joined Radisson Hotel, Noida as Executive Pastry Chef in the year 2006 where he worked for four years and went on to become the Corporate Pastry Chef for the Group.
Daniel brings to the table simple food handcrafted with profound thoughts. Quality ingredients combined with brilliant cooking skill sets alone ensure that the guests walk through the restaurant doors content, day in and day out. A firm believer of inventing gastronomical experiences, he doesn’t rest on past glories and keeps the magic alive and kicking in the kitchen.
