Chef Daniel Morgan
Private Chef In Paris
Get to know me better
Chef with big respect for seasonal natural produce
Daniel Morgan - Head Chef at Robert Paris.
My career as a chef began in London, where I earned my stripes as a commis in some of the cities most well-established fine dining institutions such as; The Ritz, The Square, Sketch, and Maze by Gordon Ramsay.
After 7 years of honing classical techniques and learning the fundamentals of cooking, I embarked on an international culinary trip which would see me visit, work, and live, in India, Japan, Colombia, Sweden, and Denmark, culminating in my eventual arrival to Paris where I would open and cook at my first restaurant as Head Chef - Salt.
I believe intuition is a key element of my cooking and my travels have allowed me to have a varied repertoire that can be adapted to many environments, allowing me to utilise fresh local ingredients and produce.
I have been honoured to accept accolades such as The Lebey guide 2016 best British Chef in Paris, as well as second place at The UK National Chef of the year award. More recently, I was voted Chef of the year 2021 by Lefooding.
For the past three years, I have worked more autonomously adapting ideas and hosting private dinners is in gallery spaces, as well as collaborating with other well-established restaurants and Chefs on many projects.
Wine is a big part of my DNA, and I have a keen interest in fermentation. I can offer tastings in both natural wine and beer too.
All my menus can be adapted to lifestyles. My time in India and Southern America has given me a vast knowledge in flavours and spices, which lends itself to my Vegan and Vegetarian dishes.
More about me
For me, cooking is...
Cooking is medicinal, communal and soulful, I define my food as experimental with respect for tradition
I learned to cook at...
In order : The Ritz Fischers baslow hall, Maze by Gordon Ramsay, Sketch, The Square, Kitchen W8, Restaurant Frantzen, Noma, Narisawa,Salt, Robert
A role model in the kitchen is...
Philip Howard , Chef Narisawa, Gary Foulkes , Rene Redzepi.
A cooking secret...
Big focus on flavour, very seasonal local ingredients treat with respect, and food must be fun.
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