Chef Daniel Gribble
Private Chef In Maryville
Get to know me better
Michelin trained, highly dedicated, self-disciplined. Seeking to Glorify God through my work. 1Cor.10:31 , Col.3:23.
Jesus Christ, my Lord and Savior, used my mother's cooking and being born again in 2009-2010 to rescue me from a life of misery, hopelessness, and self- exaltation to a life of servitude, joy, and faithfulness.
Without this salvation experience I would have never found the desire to pursue a career of excellence in the culinary arts or the desire to really live at all. Christ saved me I live for Him.
Shortly after that I went to Johnson and Wales from 2010 to 2014; Then I went to Alinea in Chicago (where I met my wife); moved to Napa to pursue a job with the French Laundry whom I was with for 3 years; spent 1 year at Atelier Crenn; Helped open and was the Chef de Cuisine at Taksim Restaurant in San Francisco.
Now my family and I are in Tennessee trying to make His-story happen one day and one memorable experience at a time. All with the loves of my life riding on my back.
More about me
For me, cooking is...
A way to serve God and people. I cook to nurture people. People matter most. My equation of cooking is simple: Ingredients + Execution=Your Meal.
I learned to cook at...
Home(Papa and Mom). Johnson and Wales University in Denver. Professionally in multiple highly acclaimed Michelin restaurants.
A cooking secret...
If I told it wouldn't be a secret ;)
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