Born into a family where food was very much valued, with a father and brother working as chefs too and a family run restaurant as first base for early experiences, he knew at an early age that cooking will be the path and inspiration.
Same as music in which he indulges through playing Piano and Organ as a counterpart and balance to the hefty chef life.
An early internship and following the apprenticeship, as well as first junior positions in Germany led to stints in France, England, Switzerland and back in Germany. Years with Daniel Clifford (Midsummerhouse, England), Karl Heinz Schumair (Guarda Val, Switzerland), Peter Auer (Adler Asperg, Germany) and Jean-Pierre Puot (Chateau La Chassagne, France) formed and shaped his ambitions up to the point where he opened his own Michelin awarded Restaurant “Herr B.” in Germany. Following the call of love he moved to Hong Kong in 2013 and worked with Harbour Grand North Point at their top floor restaurant “Le188”, Restaurant Zurriola in Tsim Sha Tsui and is now heading the Red Room at the Hong Kong Club where a contemporary European cuisine is celebrated.
The years in the culinary world had their marks on Daniel, and he brings his experience along with his favourites in an unsophisticated way to the plate. Being engaged with Round Table International allows him to support local and international charities and travel the world for food and leave his print on the ground.