Daniel attended the Culinary Arts program at the Seattle Art Institute and joined us as an oyster shucker in 2003. He then went on to work as a line cook and sous chef in top Seattle area restaurants. Coming back to Matts' in 2014, he earned the Sous Chef title and quickly became our Executive Chef. He believes in simple, clean, and balanced flavors using the applewood fired grill to accent seasonal seafood, meat, and produce. He is a natural team leader and a patient teacher who demands the best from our talented kitchen team.