Chef Daniel began his career at the age of 15 by working in his mother's restaurant. After finishing high school he decided to leave his home country Venezuela to pursue his long loved dream which was music. Shortly he realised that his life was about to change. He started to work at a various restaurants in the United States while studying music. Soon his passion for gastronomy began to emerge. After a few years Daniel went back to his homeland to work at the prestigious five stars hotel 'Eurobuilding' where he was awarded many times for his creativity and innovation.
Eventhough Daniel was happy he felt that his studies weren't complete so he came to Europe and joined the famous school 'Le Cordon Bleu' were he was. awarded Diplome de Cuisine in London . After graduating he worked in places like 'Le Garden De Sens' in the south of France, 'Memories' restaurant at the Langham hotel, The Four Seasons, and The iconic firm dale hotels all in London.
He, soon opened his own chain of patisseries between 2011 and 2021 where he sold over 10 million macarons in the period of ten years.
Nowadays Daniel is providing Michelin starred experiences to customers at their own house, and he is gracefully teaching his secrets in his didactic online courses.
Key achievements
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Pioneered one of the first boutique patisseries in London
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Partnered with Vogue Magazine to launch Vogue Cafe in London
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Maintained a successful buy/sell relationship with Fortnum and Mason for five years
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Established partnerships with Amazon, Nespresso, and Formans and Son Company
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Expanded presence with boutiques in prominent locations including Westfield Stratford, Westfield White City, Heathrow Terminal 3, Canary Wharf Jubilee Place, Bicester Village, Lakeside Shopping Mall, and Debenham Oxford
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Implemented a successful franchising model for the brand
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Sold an impressive 10 million macarons within nine years of trading
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Developed an online sales platform for nationwide distribution of cakes and macarons
