MS Hotel & Restaurant Management // BS Hospitality Management // AS Culinary Arts // Certified Executive Chef // Certified Specialist of Wine // WSET Level 2 Certification // Certified Dietary Manager // ServSafe Instructor/Proctor
Paul Daniel
About Paul Daniel
With a career spanning well over two decades, Chef Paul Daniel crafts his food and manages his staff with an uncommon professionalism and unique passion. At the age of 16, he took a part-time job as an assistant server in a local country club, starting as so many chefs do, by working in hospitality to earn some extra money while pondering the path of their lives. Curiously attracted to the kitchen yet inexperienced, Paul began working as a dishwasher in a non-descript sports bar, hoping he would be able to learn to cook. He soon was given the opportunity to help the cooks with their prep work and within a year was managing the kitchen.
Early success was driven by work ethic, but it gave Paul the confidence he needed to pursue a deeper connection to the world of cuisine. He left his position in the sports bar, traveling to Houston to train with a new company that was partnering with the Outback Corporation. Carraba's went on to become one of the leading restaurant companies in America but Paul was seeking a broader scope to his career. He left the budding Italian restaurant empire to work in several independent, upscale restaurants in Miami while attending Johnson & Wales University, earning his A.S. in Culinary Arts in 1996.
Paul soon realized that, while an elite level production chef, he needed a stronger intellectual foundation in cooking that would only come with a wide array of experiences. Working for two years at various restaurants in Florida and New York gave Paul the experience he needed to land at Quail West Golf & Country Club in Naples, Florida. As a Sous Chef, Paul managed the daytime operations of the highly rated kitchen for nearly five years; but once again, Paul realized that his career path could somehow be more rewarding. He left Quail West to embark on an intense fifteen-month period of development, studying management, cuisine and fine wine. This included achieving a B.S. Degree from the highly ranked FIU Chaplin School of Hospitality & Tourism Management, while working in several of Miami’s most notable restaurants.
With a newly acquired skillset, Paul began working with the Bonita Bay Group. He quickly went from Sous Chef to Executive Chef of the Marina Club. After several years at their flagship Bonita Bay property in Bonita Springs, Florida, Paul moved to Vasari Country Club as their Executive Chef. During this nearly four year period, Paul was instrumental in bringing the member satisfaction from mediocrity to one of the very highest in the region, along with helping to grow revenue over 10% compounded for four years straight. Also during this time, Paul worked tirelessly to earn not only an M.S. degree in Hotel and Restaurant Management from Auburn University's Department of Nutrition, Dietetics, and Hospitality Management, but also Executive Chef Certification from The American Culinary Federation, putting into place an impressive foundation that will serve as a platform for executive level development in the later parts of his career.
In 2011, after evolving from a competent manager of people and operations, to a leader and quantitative decision maker, Paul welcomed the birth of his twin children. He left Vasari to focus on his family while building an upscale catering/private chef business where he further honed his culinary craft and business acumen. Paul grew the company over the next several years and sold the business, venturing into the growing continued care retirement foodservice segment.
After working two years at Moorings Park, one of the nation's finest CCRC's, Paul pursued an opportunity to work with The Minnesota Twins at their development academy and spring training facility but the private club industry called him back. Paul is currently The Executive Chef of The Country Club of Naples, one of Naples Florida's most interesting boutique country clubs.
Chef Paul is always looking for the next opportunity to build a high end culinary program and to contribute to the many stakeholders of a professional foodservice operation.
My Portfolio
PICTURES OF MY FOOD
It's never easy to stop and take pictures during service in a busy kitchen but I try to do it anyway whenever I can. Here are some pictures that represent the varying food I've produced over the past few years.
PICTURES OF MY TRAVELS
Experiencing new flavor concepts and ethic cuisines is probably the most genuine way to become exposed to growth potential, therefore, I regularly travel to different parts of country and world seeking out gastronomic inspiration.
paul@chefpauldaniel.com | 239-246-7187