About Chef Daniel Gonzalez
Chef Danny discovered his love for cooking at a young age, watching his grandmother craft soulful meals in the family kitchen. Though his first love was art, he soon realized that cooking offered a new kind of canvas—where flavor, color, and technique merged into expressive culinary creations. At 21, Danny stepped into his first kitchen professionally and never looked back. He began his education at Robert Morgan but quickly gravitated to hands-on learning, eventually being mentored by a seasoned executive chef who guided him through diverse cuisines—from sushi to steaks. Today, Danny's cooking blends Hispanic inspiration with refined techniques, as seen in standout dishes like his Gambas al Ajillo, which became a beloved favorite among Guests. With 8 years at Fleming’s and a strong emphasis on steak craft—especially cuts like the USDA Prime Bone-In Ribeye—Chef Danny’s culinary philosophy revolves around simplicity, care, and seasonal ingredients. As a leader, he champions growth, guiding his associates through mentorship, collaboration, and consistency. He believes a great chef lifts others, nurtures talent, and creates a culture where passion flourishes. For Danny, hospitality is about saying "yes" and going above and beyond to make every Guest feel valued and remembered by curating personalized, heartwarming experiences. Outside the kitchen, he enjoys basketball, video games, and quality time with his kids. Through the Chef’s Signature Series, Chef Danny continues to transform food into art, memory, and connection—one dish at a time.
