Chef Daniel Reynolds, a resident of Rancho Bernardo and native San Diegan, began his love of cooking at an early age at his grandmother's chef apron strings. After serving in the Army and a successful career in professional ballroom dancing he decided to succumb to his love of creating new tasty dishes for his family and go to culinary school. In 2002, he enrolled at the San Diego Culinary Institute and got his first taste of life in the kitchen.

After graduating with honors, he moved onto work with some top chefs in San Diego and started honing his skills while discovering the multitude of flavor combinations to be enjoyed. " I try to gain knowledge and experience from everyone in the kitchen or front of the house. Every person has something to teach the willing student, and I consider myself to always be willing to learn from everyone. Some of my best dishes started as a kernel of thought from another person in the kitchen."

A huge influence on many aspects of my style comes from my time spent in various kitchens from La Costa Resort and Spa, the Marriott hotels, and JC Resorts / Rancho Bernardo Inn.  La Costa's Banquet Chef Mark Therrien as well as the many gifted cooks took me under their wing and taught an young, eager pupil the ropes in  a high profile environment. JC Resorts, owners of golf courses and Rancho Bernardo Inn gave me  the canvas to start painting my  dishes and the freedom to be expressive.

To all the many kitchen workers  who have helped me become the chef I am and my family who has given me the support to thrive in an unusual career, thank you from the bottom of my heart. Know the dishes you are about to enjoy come from a lot of hard work and love from my kitchen.

Chef Daniel