Daniel Rose began cooking because he likes eating. Before cooking he studied ancient greek, dreamed of kayaking from Texas to Guatemala, and tried to join the french foreign legion. He began cooking after falling in love with great french restaurants after moving to Paris to finish university. He has been privileged to learn alongside many talented cooks: as an apprentice as well as from many members of his own team. Although originally from Chicago, Daniel has never cooked professionally in the United States. He began to learn to cook in Brittany on a coal burning stove and is still learning today.
Daniel’s food is decidedly french: excellent seasonal products, balanced seasoning, and careful cooking all inspired by tradition. His favorite compliment is that his ‘Veal tastes like veal’.