Chef Daniel Wright

Daniel isn’t just a chef; he’s a culinary storyteller, driven by a deep passion for how food can unite people across cultures and backgrounds. With a library of over 1,000 cookbooks, Daniel has honed his skills through diverse techniques, exploring flavors and traditions from around the world.

His culinary journey wasn’t typical—starting in architecture before he found his true calling in the kitchen. His breakthrough came when he worked under the guidance of Chef Ming Tsai, rapidly climbing the ranks to Junior Sous Chef while attending Le Cordon Bleu, Cambridge. Over the past decade, Daniel has become a well-respected figure in Boston’s restaurant scene, holding leadership roles in some of the city's top kitchens and helping launch more than half a dozen successful restaurants.

What sets Daniel apart is his dedication to sourcing exceptional, nutrient-dense ingredients. He’s built strong relationships with local ranchers, farmers, and fishermen, ensuring his ingredients are not only fresh but of unparalleled quality. From local vegetables to sustainably-raised meats and wild-caught fish, Daniel’s commitment to working with local producers means that the food he prepares is far superior to what you'll find at most restaurants. His menus are custom-designed to highlight the best of what each season has to offer. Daniel brings beautifully crafted meals to your home, making every gathering truly special.