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|Born in Japan, Daniel moved to California at the age of 4. His love of food began at an early age, as he cooked for himself after he arrived home from school every day. His father also influenced his passion for food, exposing Daniel to interesting flavors and textures, including offal and pickled pigs feet. As a teenager, he began working as a dishwasher and quickly moved into a line position, where his love of cooking came to fruition at The French Laundry, training with Thomas Keller.
With over seventeen years of professional cooking and kitchen management experience, Daniel hales from Elisabeth Daniel, Carlyle, and opened Sel Gris, which he co-owned. He then went on to Genoa, Paulee and most recently, Block and Tackle. He’s attained multiple awards and nominations, including being a “Best Chef NW” semifinalist in the James Beard Awards and held the title of Oregon’s Iron Chef in 2005, 2006 and 2007. He has also been featured in various local and national publications, including Willamette Week, Oregonian, Gourmet Magazine and more recently, GQ. In addition to opening Sel Gris, Daniel opened June, Foster Burger and Paulee, consulted for menu and kitchen design, taught cooking classes and enjoys volunteering with charity and community functions. When Daniel isn’t in the kitchen, he enjoys spending time with his son.