Chef Daler Kadirov

My name is Daler Kadirov, and my passion for the culinary arts has taken me on an exciting journey from my hometown of Tashkent, Uzbekistan, to kitchens across Miami and Washington, DC. Originally pursuing a degree in International Relations at the University of Miami, I soon realized that my true calling lay in the art of cooking.

I began my culinary career humbly, working as a dishwasher and busser at Rosetta Bakery in Miami before quickly becoming involved in baking projects. My eagerness to learn led me to a line cook position at B Bistro & Bakery, where I thrived in the fast-paced brunch service. I then transitioned to Beaker & Gray, where I trained across every station—from pastry to grill—and earned a promotion to Sous Chef within a year, managing kitchen operations and mentoring staff.

Seeking to refine my craft in fine dining, I joined Tail Up Goat, a Michelin-starred restaurant in Washington, DC, working across all stations and mastering high-level techniques. I then moved to Bar Spero as a Chef de Partie, where I further sharpened my skills in a high-volume, technically demanding kitchen. Currently I am working at Pascual DC, an up and coming Mexican restaurant.

Now, I am eager to bring my experience, dedication, and adaptability to your private dining room and kitchen.