Chef Daniel Wright

Daniel is one of the most passionate people when it comes to the subject of food, he loves how much one thing can connect us all on so many levels. Having a collection of over 1,000 cookbooks that he religiously thumbs through, that has given him diversity in technique and understanding of a broad food culture. He was a late bloomer in the industry with his former education background in Architecture. His introduction to the kitchen was working under Chef Ming Tsai where he worked his way to becoming a junior sous chef in record time while attending the Le Cordon Bleu, Cambridge.

Having spent over a decade in some of the best restaurants in Boston, more than half of his time in a leadership role where he opened half a dozen restaurants. His finale was opening a ramen shop that received numerous accolades including Boston’s Best Ramen its opening year. It was at this little soup shop that he found love and parted ways 2 years later to Colorado with his wife Mirelle. There they grew by two, welcoming their daughter Hana and son Carlos while also beginning a new business adventure. A catering business and mobile eatery named Big Trouble. His focus was to be purveyor free only working with local farms, ranches, and local businesses. He showcased his food with custom menus and ramen pop ups at some of Colorado's great breweries. Daniel has a strong understanding of the importance of well sourced nutrient dense foods and will strive to provide this to his clients.