Daniel is a chef working in the kitchen at Allen & Overy. It is a large catering operation so Great City Chefs gives him the opportunity to show off his creative flair and individual touch. Find out more about his cooking influences and his background.
What made you become a chef and what is your previous experience in kitchens?
My childhood has heavily influenced my approach to cooking, spending holidays at my Grandmother’s farm taught me the importance of high quality ingredients. I’ve been working in professional kitchens since the age of 14 and have spent 5 years at a culinary school in Italy. Since moving to London I have worked in the Langham hotel where I worked in private dining and the Palm Court Brasserie, this has been by far the best experience, I found it incredibly inspiring!
How would you describe your cooking and what are your influences?
I would describe my cooking as fresh, neat and innovative. I find influence in the ingredients, it’s so important to use the freshest and the highest quality you can afford. I also think there is a lot to be said for being confident in your own ability, when it’s your turn to take the lead it’s important to step up.
What does a mid-week meal look like for you?
Spaghetti aglio olio pepperoncino with parmesan and fresh parsley. This is particularly influenced by my time in Italy.
Who would your dream dinner guests be and what would you cook for them?
My dream guests would be my family and I would cook for them a traditional dish called “sarmale” which consists into a spiced minced mix of meats rolled in a sour cabbage.
