Private Chef Daniel Morgan

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.

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.

My menus

Mexican discovery

STARTER

All inclusive

Bone marrow and persillade tostada

FIRST COURSE

Choose 1 dish

Octopus ceviche , chorizo and pickled sprouts, fried tortillas

Chicken tinga , razor clams and pickled lemon, blue corn taco

MAIN COURSE

Choose 2 dishes

Whole lamb shoulders baked with mezcal , salsa verde of wild seeds , green tortillas and mole

24 hour braised Veal , citrus and smoked tomato casserole , red mole , wild leaves salad , tortillas

Mexican Crab Hotpot, served with carmargue rice Cooked in crab and ginger bisque with verbena and soft leeks pickles and corn

DESSERT

Choose 3 dishes

Churros , 100% cacao sauce with chilli and blood orange

Coconut and Passionfruit meringue ,

Luxury feast

STARTER

All inclusive

Tart of smoked mackerel with oyster cream and fried chicken skin

FIRST COURSE

Choose 1 dish

Herb Agnolottis in lamb brodo

MAIN COURSE

Choose 2 dishes

Seabass poached with a Dashi of Japanese mushrooms, lardo & razor clams

Red Mulet, safran risotto with Dill & radish

Cot a l‘os, ail des ours butter , celeriac and potato gratin (1kg per 2)

DESSERT

Choose 3 dishes

Cotton cheesecake caramalized with eau de vie

Slow cooked Brilliant savarin cheesecake, kiwi jelly , grapefruit curd and pink peppercorn

Japan med

STARTER

All inclusive

Poached mushrooms, cheese broth cucumber hearts and curry leaves

Squid noodles in a dashi made from seaweed and forest spices

FIRST COURSE

Choose 1 dish

Roasted beetroot and radicchio risotto with whey sauce

MAIN COURSE

Choose 2 dishes

Baked celeriac, truffled hazelnut pesto pickled shimejis and goats curd

Crab and Shitake Hotpot, served with carmargue rice Cooked in crab and ginger bisque with verbena and soft leeks and tsukemono pickles

Roasted Sea bream, Rhubarb , celery and almond clam broth

Cot a l‘os, ail des ours butter , celeriac and potato gratin (1kg per 2)

DESSERT

Choose 3 dishes

Creme fraiche tart , with chestnuts and lemon

Crème caramel infused with fennel seeds , mandarines and yuzu

Coconut and Passionfruit meringue ,

Chocolate pavé with earl Grey and pistachios

France

STARTER

All inclusive

White onion veloute , pata negra, hazelnuts

Prawn and Shiitake ravioli, vinaigrette of datterini tomatoes , Kombu and white beans

Beef Tartare , Ail des Ours Pesto, parmesan and anchovies

Grilled Mackarel , watercress , poutarge and lemon skin curd

FIRST COURSE

Choose 1 dish

MAIN COURSE

Choose 2 dishes

Red Mulet, safran risotto with Dill & radish

Rare breed Pork neck, grilled russian kale ,roasted topinambour and walnut sauce.......... served as individual dishes or as a whole piece, Carved for the table to share

DESSERT

Choose 3 dishes

Eton mess , elderflower , cucumber and kiwi

Lemon and lavender tartlette with citron espuma

Refined tasting 3

STARTER

All inclusive

Squid noodles in a broth made from seaweed and forest spices

Tartare of mackerel, seaweed crisps with oyster cream

Grilled tuna, fried garlic and piquillo pepper , smoked parsley

FIRST COURSE

Choose 1 dish