Chef Natasha Daniels is a storyteller with roots in sustainable fine-dining. She has honed her craft working at various restaurants, including the Flying Fig in Cleveland, OH, Agern in NYC, and The French Laundry in Napa, CA. With a commitment to zero-waste operations and a knack for expertly preparing shellfish, she plans to open her first restaurant as a seafood-forward concept focused on showcasing globally inspired, coastal cuisines. Her style blends refinement and creativity as she is passionate about thoughtful and transformative dining experiences.
Over the last 10 years, Natasha has gained experience in restaurants, hotels, clubs, consumer products, corporate culinary training, and food business and entrepreneurship. She has a Bachelor of Science (B.S.) in Culinary Nutrition. She will soon be among the first students to receive a Master's in Professional Studies in Culinary Arts from the Culinary Institute of America.
Contact Natasha for more info and to stay in touch.