Daniel cooked for years in about a of Contemporary York’s top American, Italian and French restaurants – starting at the age of 13, when he started staging at the legendary restaurant Chanterelle. He spent practically a twelve months working on natural farms in Europe, the attach he harvested almonds and Padron peppers in Spain, shepherded a flock of greater than 200 sheep in Italy, and made charcuterie in France. When no longer working on, serious about, cooking and drinking meals, he blows off steam (and calories) as an trainer of capoeira, the Afro-Brazilian martial work.