Daniel Holzman

Daniel’s cooking career started at age 15 at LeBernardin in NYC. Daniel remained there for 4 years until, at the suggestion of Chef Eric Ripert, he attended the Culinary Institute of America with a full scholarship from the James Beard Foundation. Prior to graduation, Daniel accepted a position at the Paladin in New York City for Chef Jean Louis Paladin, working alongside such culinary notables as Wylie Dufresne and Sam Mason. Six months later Jean Louis asked Daniel if he would be willing to fill a vacancy at his flagship restaurant Napa in the Rio Hotel in Las Vegas. Accepting the offer, Daniel began a 10-year culinary journey through some of Los Angeles and San Francisco’s finest restaurants including The Campton Place, The Fifth Floor, Aqua and Jardinière.

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