Chef Daniel Raven

After completing culinary school, I have gained more than 15 years of experience working in high-end restaurants in Venezuela, Peru, Spain, and the United States, where I have honed my cooking skills in a wide variety of styles. I have worked successfully in internationally recognized restaurants, such as Maido in Lima and Alto Restaurant in Caracas, ranked amount the 50 Best Latin American restaurants by San Peregrino. In Washington, D.C., I was employed at Seven Reasons for a year, chosen by Esquire as the best new restaurant in the United States in 2019. More recently, I was based at the prestigious L'Atelier de Joël Robuchon in Miami, Florida, which was awarded two Michelin stars. Having worked in internationally recognized restaurants, I have developed meticulous attention to detail and an impeccable work ethic.