Daniel honed his craft under some of the most celebrated Chefs on the East Coast, including the Michelin-starred Jean-Georges Vongerichten, James Beard-awarded Michael White at the Bedford Post Inn, and Bill Taibe. He refined his skills in the art of providing first class hospitality and producing large scale events at Starwood Hotels. His experience led him to cultivate strong relationships with local farmers and purveyors, and a desire to tell their stories. 

By engaging local supply chain relationships, tapping into his passion for design and hospitality, Daniel set out to create a new dining experience. One that removes diners from the four walls of a restaurant into nature to interact with the producers of their food. That's deeper than what can be gleaned from just grabbing a few dishes from a buffet table. An experience where Chefs are removed from the hidden confinements of the kitchen to immerse diners into the ancient open fire cooking process.