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Daniel has worked in the restaurant business since 1985 when he started out as a dishwasher in his hometown of Boise, Idaho. His love for the industry led him to enroll at Boise State University’s Culinary Arts Program which he completed in 1991. He then studied French history and language in Pau, France before returning to the United States to accept a scholarship at Johnson and Wales University, in Rhode Island where he earned his Baking and Pastry Arts and Bachelor in Food Service Management degrees.

Over the next 10 years he traveled and worked at some of the finest hotels, restaurants and private clubs in America, including the Ritz-Carlton, Kapalua, Kahala Mandarin Oriental, Hilton Hawaiian Village, Sonoma Mission Inn and Spa, Stars Seattle, Roy’s, The Arid Club, Crane Creek Country Club, The Sunset Club and Gallo of Sonoma among others.

He received his Masters in Educational Foundations from the University of Hawaii in 2005 and has taught Culinary, Baking and Pastry and Hospitality courses for the last 11 years at such institutions as Kapiolani Community College, The Collins College of Hospitality Management at Cal-Poly Pomona, Chaffey College in Southern California and most recently as the Executive Chef Instructor at the University of Nevada Las Vegas.

Daniel opened his own bakery, the Pomona Baking Co. with his wife Alice in Pomona in 2007 running it for three years before selling it in 2010. Daniel will complete his doctoral coursework in organizational leadership at the University of Laverne in the spring of 2012. His research focus is on leadership theory and its application in culinary management, in particular the leadership styles of the American Culinary Federation Certified Master Chefs.

He is a Certified Master Baker through the Retail Bakers of America and holds certifications with the American Culinary Federation (ACF) as a Certified Executive Chef, CEC and a Certified Executive Pastry Chef, CEPC.