Chef Daniel Daniel

Daniel, creative and enthusiastic chef from Estonia, for the last 16 years lived in Norway, Australia, France and

Estonia. Daniel began his chef career 16 years ago as commis chef in one of the best restaurants in Estonia

"Bordoo"

which is at "The Three Sisters" luxury hotel in Tallinn, where he started with chef Alexander Fedin who is a true

admirer of French cuisine. With his team for example he served meals for the King of Spain and many others

His next step was the restaurant "Stenhus" at "The leading hotels of the world" "Schlossle" In Tallinn

where he cooked and learned the French cuisine

with one of the popular chefs in Estonia Tõnis Siigur (1 star michelin)

After 2.5 years of experience In Estonia Daniel was already responsible for kitchen organisation at a small French

cafe and bakery in Tallinn, where he also started to create his own menu every week but the biggest experience he

has gained was when he arrived to Oslo, Norway in 2011.

He started again as a chef de partie with the greatest team ever according to his words. Executive chef Jonathan

Howell (1 star michelin)(nowadays Executive Chef of Sommerro project and

his strong team were preparing fine dining for over 150 seats every day only for dinner with top quality at Onda

restaurant in Oslo which nowadays is

This restaurant gave him the greatest experience in organisation, team work,tasting and etc. In Norway Daniel

spent 6 years where for the last 3 years he was Head Chef at a traditional (culture) Norwegian restaurant with a

French touch in Oslo where they used only local and unique ingredients (except for a big collection of French

cheeses) for the best production. Daniel is always looking for new combinations, trying to create menu from

different cuisines which he getting inspired especially when travelling around the world.

In the years 2016-2017 Daniel spent working in Gold Coast in Australia where he enjoyed his time travelling around

Australia , Asia and also helped with opening a cafe, in which the menu was more middle eastern fusioned with the

European which turned to be great experience with spices...

Another amazing experience Daniel had at Marmotte Mountain

Chamonix (France)in 2017, working there as a private Chalet Chef where he was cooking high quality food with

spectacular views of the French Alps with very enthusiastic and strong team.

In september 2018 Daniel started his first start-up project GC Gastrobar in Tallinn oldtown which after pandemic

(from may 2022) turned to KACHKA restaurant

Considering him as a Chef with wide outlook he conquer his guests with delicious dishes. During this time Daniel

was involved in to many other projects one of them is start up made in january 2021 which is personolised meal

plans and delivery

From November 2022 Daniel started to work as a Galley Chef on Expedition Superyacht - Nansen Explorer,

exploring Antarctica and Arctic regions and cooking for private guests and scientists

But nowadays Daniel is concentrating more on catering for gourmet private and corporate dinners, weddings,

canapé parties, product launch, event openings and always looking for like-minded people for new projects and

challenges

From Daniel words the main things at the kitchen are organisation and balance. “It’s all about the balance