Daniel Chavez
For over 20 years, Chef Daniel Chavez’s career has taken him to several countries and some of the finest F&B establishments in the world, Growing up in Lima, Peru, his interest in food and cooking was sparked by fond memories of family trips to restaurants and eating his grandmothers’ traditional stews and ceviches.
When his family moved to America, Daniel enrolled in the Florida Culinary Institute and continued to work in Florida for three years after graduating. Thereafter, he applied for a scholarship for a master program in culinary arts in Valencia, Spain where he apprenticed at the one Michelin-starred La Sucursal and was exposed to fine dining techniques and Mediterranean culture.
His desire to widen his repertoire led him to traverse across continents; from Barcelona where he joined the now-defunct Can Fabes, a three Michelin-starred restaurant helmed by the late Santi Santamaria, to Singapore where he learned classic French cooking techniques from Chef Gunther Hubrechsen in Les Amis. He then reunited with Chef Santi as the Chef de Cuisine of Ossiano at Atlantis The Palm Hotel in Dubai, and later as Chef de Cuisine of Santi at the Marina Bay Sands Hotel in Singapore. Following the passing of Chef Santi, Daniel went on to open Ola Cocina Del Mar, a Spanish restaurant and the first of his personal projects in 2012. Ola was awarded a Michelin Plate for three consecutive years since 2017.
Making it his mission to showcase Latin America’s culinary diversity with the local community, Daniel launched TONO Cevicheria, the first Peruvian Cevicheria in Singapore, and TONITO Latin American Kitchen, the first Latin American family concept in Singapore. He also founded LATINADA, Singapore’s first Latin American Food Festival, in 2018. The second edition of the festival, held the following year, brought together over 3000 attendees.
Having exited OLA, TONO, and TONITO in July 2021, Daniel joined CANCHITA Peruvian restaurant in September as its Chef-Owner. As proud ambassadors of Latin American gastronomy, Daniel devotes his time to working with his wife Tamara and the restaurant team to develop new menus that showcase the culinary diversity of Peru and the continent.
Daniel was awarded the Global Chef Award in 2017 by At-Sunrice GlobalChef Academy for his work in inspiring young chefs, as well as Entrepreneur of the Year in 2018 by Peruvian University San Ignacio de Loyola, a distinction conferred to him by the former president of Peru, Mr. Raul Diez Canseco.
When his family moved to America, Daniel enrolled in the Florida Culinary Institute and continued to work in Florida for three years after graduating. Thereafter, he applied for a scholarship for a master program in culinary arts in Valencia, Spain where he apprenticed at the one Michelin-starred La Sucursal and was exposed to fine dining techniques and Mediterranean culture.
His desire to widen his repertoire led him to traverse across continents; from Barcelona where he joined the now-defunct Can Fabes, a three Michelin-starred restaurant helmed by the late Santi Santamaria, to Singapore where he learned classic French cooking techniques from Chef Gunther Hubrechsen in Les Amis. He then reunited with Chef Santi as the Chef de Cuisine of Ossiano at Atlantis The Palm Hotel in Dubai, and later as Chef de Cuisine of Santi at the Marina Bay Sands Hotel in Singapore. Following the passing of Chef Santi, Daniel went on to open Ola Cocina Del Mar, a Spanish restaurant and the first of his personal projects in 2012. Ola was awarded a Michelin Plate for three consecutive years since 2017.
Making it his mission to showcase Latin America’s culinary diversity with the local community, Daniel launched TONO Cevicheria, the first Peruvian Cevicheria in Singapore, and TONITO Latin American Kitchen, the first Latin American family concept in Singapore. He also founded LATINADA, Singapore’s first Latin American Food Festival, in 2018. The second edition of the festival, held the following year, brought together over 3000 attendees.
Having exited OLA, TONO, and TONITO in July 2021, Daniel joined CANCHITA Peruvian restaurant in September as its Chef-Owner. As proud ambassadors of Latin American gastronomy, Daniel devotes his time to working with his wife Tamara and the restaurant team to develop new menus that showcase the culinary diversity of Peru and the continent.
Daniel was awarded the Global Chef Award in 2017 by At-Sunrice GlobalChef Academy for his work in inspiring young chefs, as well as Entrepreneur of the Year in 2018 by Peruvian University San Ignacio de Loyola, a distinction conferred to him by the former president of Peru, Mr. Raul Diez Canseco.
| Country | Peru |
|---|---|
| Hosting Establishment | CANCHITA Peruvian Cuisine |
