Chef Daniel: Bringing Spain to Beirut

“I enjoyed it, every single second of my 6-day stay in Beirut. It was a new experience for me here in the Middle East–a wonderful one!”

With those kind words Chef Daniel waved goodbye to the ChefXchange Beirut team, promising to visit this wonderful country again in the near future. 

For our second collaboration between ChefXChange and KitchenLab–which consists of bringing international and renowned Master Chefs to Lebanon–we are happy to announce the conclusion of yet another success story with Spanish Chef Daniel. Born in Barcelona, Daniel was a young ambitious 12-year-old already studying the art of food and baking cakes at home. Four dedicated years later he started training as a chef in Sant Pol de Mar, an hour outside his hometown. Those amazing years were an incredible experience and just the beginning of what was to come.

We decided to fly in one of our top-rated international chefs in London, Chef Daniel, with the goal of redefining Spanish cuisine in the Lebanese community. Spanish food has ascended to the top 10 international cuisines of the world. Whether you want to take a break in Barcelona or Madrid, or head for a countryside or coastal retreat, the food of Spain is packed with flavor and character. From tasty tapas to superb seafood, Paella and traditional roasts, Spanish food is all about making the most of the best local produce. Chef Daniel loves cooking with produce he harvests from his organic garden and transforms it into incredibly tasty dishes. His emphasis is on the quality of ingredients and letting them speak for themselves.

During his 6-day stay in Beirut, Chef Daniel completed 2 private dinners and 3 cooking classes at KitchenLab. Here’s a look at what he prepared:

Thursday February 25th: Tapas

  • Cod Bunuelos with Romesco sauce: juicy cod fritters with a traditional catalan roasted vegetable and hazelnut cold sauce
  • Escalivada with goat cheese: roasted vegetable salad served hot with melted goat cheese
  • Pulpo a la Gallega: slow boiled octopus Galician style, served on boiled potatoes with smoked paprika and olive oil
  • Cod carpaccio with dry cherry tomatoes, pine nuts and winter salad
  • Tarta de Santiago: typical Galician almond cake

Friday February 26th & Saturday 27th: Paella

  • Seafood paella: traditional rice from Spain, cooked in the traditional pan and served with alioli
  • Roasted vegetable “coca” with goat cheese and Romesco sauce: Mediterranean roast vegetable tart served with melted goat cheese and the traditional catalan roasted vegetable and hazelnut cold sauce
  • Crema Catalana: traditional creme brulee served with a red fruit compote and crumble biscuits
Chef Daniel

Beirut Team Photo with Chef Daniel


Daniel was superb. I was a little nervous beforehand and wasn’t sure what to expect. However, everything was fantastic. He is a real professional both in attitude and cooking skills. The food was wonderful. Beyond expectation. He left the kitchen gleaming and clean. He is also a very nice guy. Thank you Daniel. Will most likely book him again!”

– Ray (Feb. 2016)

Check out this video of Chef Daniel in Kitchen Lab