Tips for a Chef Career from Private Chef Daniel

Spanish-born Chef Daniel is a Michelin trained chef who has worked in many different kitchens all over Spain. He started baking cakes in his friends mum’s restaurant at 14, went to chef school and still enjoys learning new skills. Now based in London, he designs creative menus for his private chef clients around seasonal and local produce. 

Professional Chef Daniel is available in London, his range of cuisines include; European, Italian, Mediterranean and Spanish. The reason we love Chef Daniel is because all of his produce are locally sourced, if not grown by himself and the creations of food he makes are irresistible.  He even has a menu where his vegetables, herbs, flowers and fruits are picked fresh from his garden, take a look at his menu From My Garden To Your Plate and his profile.

Beetroot Quails Egg by Chef Daiel

Chef Daniel’s Beetroot Quails Egg from his ‘From My Garden to your Plate’ menu


Who taught you how to cook?

I learnt in school, but I’m still learning every day, I love learning about cooking it’s so amazing, there’s so much to know and improve I don’t think anyone ever finishes learning.

How did you decide you wanted to pursue a career as a Chef?

I started baking cakes when I was 12 and when I was 14 I spent the summer in a hotel my friends mum owned, and after that experience it confirmed to me that I wanted to do it for the rest of my life.  Part of it was also to do with the learning, as I said before, you never finish and I love learning, it keeps my mind fresh.

What education have you had?

I studied in a Chef School in Barcelona called Sant Pol de Mar.

How hard was Chef School?

It was not hard at all, it was probably the best time of my life!  Learning what I really loved.

How hard was it to break into the Chef job market?

Being a Chef is not easy there are a lot of hours which are even harder when the rest of your friends are off.  Being a Chef is a job you have to love otherwise you can never do it, it’s vocational.

Where was your first job as a Chef?

I worked in a 1 Michelin star restaurant in Barcelona, I was lucky, my uncle was a good friend of the owner and the Chef studied at the same school as me.

What things have helped you in your career?

Definitely travel, when I was in Spain I used to work in a different city every year, one year I would be in the mountains and the other year I would be on the sea, but I love London it’s a great mixture of new cultures and products.

What is the best advice you’ve received in your career and who was it from?

From a German Michelin 2 star Chef “In the Simple Things are Perfection.”

Are there any tips you have for new Chefs or people thinking about becoming a Chef?

Cooking is a passion, if you like it the rest comes easily.


Chef Daniel has offered some invaluable advice here it shows that being a Chef is difficult and not for the faint hearted, it’s for those that have a love and passion for cooking, it’s not a job it’s an art.  Here at ChefXchange we take on Chefs at any level in their career, whether they are still studying or have 20 years experience, there is room for everyone.

Do you have any questions you would like Chef Daniel to answer?  Or do you have any advice for new Chefs?  Let us know in the comments below.