Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Daniel Salvador is a Barcelona-born chef. He started his cooking career working for several high profile Catalan cooks after studying a prestigious hospitality degree at ‘Escola Universitaria d’Hosteleria i Turisme’ in Sant Pol de Mar (Barcelona). After 11 years of working for the best kitchens in Spain he decided to become established as a cook in London. As well as a chef in public and private events, he is also a culinary educator and a food designer. Daniel is also a trained nutritional consultant (Stonebridge College) and a member of the Royal Horticultural Society. He grows his own produce so his home-grown vegetables, herbs, fruits and flowers are often ingredients in Daniel’s dishes. His service range spans from private events and dinners at people’s homes to culinary workshops, a supper club or his popular ‘home paella service’. He also enjoys trying new ideas and menu designs with his clients.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Daniel started to cook when he was 12, cooking cakes at home. At the age of 15 he went to work to his mother's friend hotel in Mallorca to try out how it is to work in a restaurant and to decide if he wanted to continue with this passion the rest of his life. Four years later, Daniel started to study to become a Chef at the renowned School of Sant Pol de Mar.
Escola de Hosteleria i turisme de Sant pol de mar
Student (Sep 1996 - Aug 1999)
head chef (Oct 2013-Now)
Working as a head chef for important catering companies and managing a supper club and private dinners.
Head chef and Owner (Mar 2010-Sep 2013)
Catering and take away mediterranean food company
Chef (Jan 2010-Mar 2010)
Working as a chef providing luxury food for private jets.
5 J at Harrods
Sous chef (Jan 2009-Jan 2010)
Working in the food hall for a spanish company of Iberico ham called 5 J
Restaurant J. Zamora
Head chef (Jul 2008-Dec 2008)
Fish, seafood and rice restaurant
Restaurant La pelejaneta
head chef (Feb 2008-Jul 2008)
Traditional local restaurant
head chef (Apr 2007-Jan 2008)
Tapas, fish and rice restaurant
Sous chef (Sep 2005-Mar 2007)
Luxury restaurant specialise in sea food, fish and rices
Restaurant Peñalen ( Castellón)
Sous chef (Apr 2005-Sep 2005)
Luxury restaurant in the centre of Castellón
Hotel el castell de la ciutat ( Seu d'urgell)
chef de partie (Sep 2003-Jan 2005)
Relais chateau luxury 5 star hotel with a restaurant with 1 star michelin Chef de partie in fish , starters and deserts.
Pastry chef (Mar 2003-Aug 2003)
Luxury restaurant situated in the centre of Barcelona.
Restaurant La Finca ( Elche)
Sous chef (May 2002-Apr 2003)
Luxury restaurant with 1 star michelin. In charge of weddings and big events
La Posada de la casa del Abad ( Ampudia)
head chef (Nov 2000-Mar 2002)
Relais chateau 4 stars luxury hotel with a restaurant with 1 star michelin
Restaurant El Girasol
Chef de partie (Jun 2000-Nov 2000)
2 star michelin restaurant I was working in all the parties as a chef.
El Raco d'en Freixa
chef de partie (Jun 1999-Dec 1999)
Restaurant with 1 star michelin. Aperitifs, salads and cold dishes
Travel: 210 kms