Jean Daniel has had a passion for food and cooking since he watched his family grill meats over the open fire and prepare traditional meals at his childhood home near Bordeaux, France.  He moved from France to the US with his family at a young age, and had his first professional culinary experience in the renowned kitchen of Jean-Louis Palladin at the Watergate Center in the early 90s, where he was a mere intern in a vibrant, dynamic kitchen – the first culinary home to many world class chefs today.  Eventually, Jean Daniel left the culinary world to pursue a career in renewable energies in Europe.  Along the way he studied in San Sebastian, Spain, studying at one of the city’s traditional Basque gastronomic fraternities (Cofradia Vasca de Gastronomia), where the members gathered regularly to cook for each other and show off their culinary skills.   In 2006, while living in Miami, Florida, Jean Daniel decided to pursue his life passion and obtained a Culinary Arts degree, graduating Summa Cum Laude from Johnson & Wales University, where he was also a Silver Key Honor Society member.  He trained as Sous Chef to Chef Sandra Stefani at Casa Toscana in Miami, and also started his first Private Chef business, where the dinners he prepared for his clients included events for the Florida State Attorney General, the Mayor of Miami, and a fundraising dinner for the Presidential campaign of Rudy Giuliani, ex-mayor of New York City.  In 2008, Jean Daniel moved to Paris and did his “stage” at the Michelin starred restaurant, L’Arome, under Chef Thomas Boullault.

Now living in Madrid, Jean Daniel brings to his dishes a delicious blend of his native southwestern French cuisine, along with the strong flavors and cutting edge developments of Spain, as well as other Mediterranean & Caribbean influences.  He is passionate about using only local, fresh and organic fruits, vegetables, seafood, meat and artisanal cheeses, which he obtains directly from the best local markets and providers.  His cooking is honest, creative and inspired by his childhood as well as his love of the food of the many places he has been fortunate to travel to and live in.