Executive Chef of Research and Development at Bouley, NYC
Chef Daniel Chavez-Bello is the Execute Chef of Research and Development at Bouley. His cuisine is focused on fresh ingredients with an emphasis on pure seasonal flavors.
Born in Caracas and raised in Barcelona, Dani was exposed to different countries in his childhood because his father worked in the Spanish consulate in Venezuela. Dani graduated from Hofmann Escuela de Cocina and Nutrition and Food Science Program at Alicia Foundation at Barcelona University before beginning his career in a variety of Michelin Star restaurants around the world. Chef Dani has worked as a line cook, Chef de Partie, Sous Chef and Head Chef in some of the finest restaurants in London, Spain and France. In 2011, Dani was nominated as Chef of the Year before being a part of Jury “Koch des Jahre” in Germany.
In 2013, Dani moved to the United States to become the executive chef at Bouley Restaurant. Chef Dani is a Chef Consultant at Wegman’s Food Store, in charge of Bouley at Home cooking classes and integral to every meal at Bouley at Home, Bouley Test Kitchen, Bouley Botanical, Bouley Events and Private Dining. For the past 27 years, Chef Dani has continued to refine his craft; he has helped upscale restaurants receive numerous accolades, including 29 out of 30 from Zagat, two and three Michelin Stars, TripAdvisors’ Choice Award #1 in the USA and #15 in the World. Outside of the kitchen, Dani enjoys sports, literature, playing the saxophone and traveling.