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Daniel joins us from the Atlantica Hotel in Halifax, where he served as Executive Chef since 2015. There, he was responsible for all culinary operations within the busy 230-room hotel as well as off-site catering. While at the Atlantica Hotel, Daniel reorganized kitchen operations with a new emphasis on quality and diversity.
Daniel is a Red Seal certified Chef and member of the Trade Advisory Committee (TAC) for Red Seal Apprenticeship.He is also a Chef Mentor for the Serve it Up program and has been involved with the Ready, Set, Cook Skills Competition. Daniel taught for three years in Culinary Arts and has been involved with a pilot program for Apprenticeship Training at NSCC, Bridgewater as well as a past project team member for the N.S. Workplace Education Initiative.