EXECUTIVE CHEF DANIELS
Chef's love of cooking began with his earliest memories of creating dishes in the kitchen alongside his southern mother. As a young adult, he became a central member of a Chicago based, award-winning BBQ team competing in Kansas City. He cultivated his talent by graduating from Le Cordon Bleu cooking school in London and traveling to Greece, India, and Italy to further understand food creation processes, spices, and flavors. In Chicago, he became the Assistant to Executive Chef Eddie Pazzo at Spago, a 3 Michelin Star Restaurant, which eventually led him to work as a personal chef for exclusive clientele in Los Angeles, California. After moving to Pennsylvania, he now infuses his high-end culinary skills with wood smoke to enhance the flavor of incredible dishes, creating an unforgettable, exquisite experience for your palate.
 

For him, preparing food has always represented family, love, and celebration. He wishes to create a memorable, delicious, and heart-warming experience to ALL his customers when they taste his food. Whatever the setting, his team provides an excellent, personalized and friendly service.