Daniel started his cooking career at the age of 15 at Le Bernardin in New York City and remained there for 4 years until, at the suggestion of chef Eric Ripert, he attended the Culinary Institute of America with a full scholarship from the James Beard Foundation. Daniel’s culinary journey has led him through some of the country’s finest restaurants including Palladin, Napa, The Campton Place, Aqua, Jardinière, and Axe. In 2010, Daniel returned to his hometown of New York City to team up with his childhood friend Michael Chernow and debut The Meatball Shop on New York City's Lower East Side.   
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