Born in Northamptonshire in 1971, Daniel has been living in Aylesbury and joined the team at Hartwell House as Chef Tournant in 1994. He was quickly promoted and on 1st January 2000 was appointed as Head Chef. While ensuring the smooth running of four kitchens at Hartwell, Daniel’s has consistently raised the standards of food served in the restaurant, private parties and the Spa Café & Bar to levels of excellence recognised through many accolades, including 2 AA Rosettes for Hartwell’s restaurant. His ambition is to continue to lead his team to exceed expectations and enhance Hartwell House’s already excellent reputation.
Daniel places great importance on the belief that locally sourced and home grown food is the best and only food to serve. Working closely with a network of local farmers he sources the finest fresh, reliably grown and reared ingredients with low carbon footprint to be used in his menus wherever possible.
Prior to joining Hartwell House, Daniel worked as Chef de Partie at Le Meridian Hotel, Piccadilly London, including the Michelin starred Oak Room restaurant, and also at the 3 Michelin starred restaurant ‘Le Gavroche’ in London.
His passion combined with experience and knowledge have contributed much to aspiring young chefs within the industry, through judging and mentoring students at The Academy of Culinary Arts, Bournemouth and Poole College Specialised Chefs Course, the Rotary Clubs’ Young Chef of the Year, and the Springboard Trust. He also visits schools to teach the importance and appreciation of fresh food, advising students interested in pursuing a career in hospitality and inviting them to see first hand the professional kitchens at Hartwell House. Daniel’s work within the community was recognised in 2004 and he was presented with an award for Tutor for 12-16 year olds by the Buckinghamshire Long Life Learning Partnership.
In 2003 Daniel was invited to join the Academy of Culinary Arts, to which The Prince of Wales is a Patron. The Academy of Culinary Arts is recognised as one of the industry's leading voices and has a membership of 300 most notable Head Chefs, Restaurant Managers, Sommeliers, and Pastry Chefs. Its principle function is to promote public awareness and appreciation of the highest standards of food, cooking and service by example and education.
Daniel is happily married with 6 children, and manages to balance the pressures of his demanding role with his much loved family life, which is of great importance to him.