Daniel has been a part of the Saratoga restaurant business and culinary scene for a long time. He started while in high school, bussing tables at Little India when they were still on Broadway. He moved on to Professor Moriarty’s where he began cooking, then on to Scallions for more than nine years. Daniel worked his way up to sous chef at the Wine Bar, and eventually to head chef at the Merry Monk.
Now, he's embarking on a new adventure in his career, Saratoga’s Broadway Deli. He hopes to satisfy Saratoga’s cravings for matzo ball soup, chopped liver and tongue sandwiches, knishes and more. Don’t worry vegetarians, there will still be plenty of meat-free options, too.