Dan Esses

Overview

Chef Daniel Esses the current CEO is a graduate of the Natural Gourmet Cookery School in New York and a native of the Bronx NY. He brings together his culinary experiences to create innovative enticing dishes that are deceivingly straightforward and simple while carefully unmasking and enhancing the natural flavors of his hand selected ingredients. Esses who says he has had a life long love affair with food has worked in the kitchens of some of the most exclusive restaurants and spas on the west coast and in France including the Wine Spectator at Greystone in Napa Valley Canyon Ranch in Tucson Arizona the Chateau De Masillan in Provence and the Three Michelin rated Le Grand Vefour in Paris France. In his home town of New York City Esses helped to open and run Buddakan NYC in the heart of the Meat Packing District. Daniel moved to New Orleans in 2000 where he has worked for Three Muses Anne Kearney at Peristyle and John Besh at Restaurant August as sous chef at the popular Cafe Degas as the opening chef at The Bank Cafe and Executive Chef of Frenchmen Street s Marigny Brasserie.