Chef Greg Daniels

    Chef Greg Daniels
Chef Greg Daniels

To say that hospitality runs in his blood would be an accurate statement for Chef Greg Daniels. Hailing from a family that values hospitality and service that spans generations is what has led Chef Daniels down the path to creating and opening Harley in Laguna Beach, CA.
Chef Daniels earned his culinary arts degree from Le Cordon Bleu in 2005. After which, Chef Daniels worked his way up in the kitchens of Pascal in Newport Beach and Napa Rose in Anaheim before he took a turn at restaurant consulting; this resulted with him becoming Executive Chef and partner at Haven Gastropub in Orange for nine years. Under Chef Daniels’ guidance, Haven Gastropub became a popular destination in Orange County and beyond, and both the restaurant and Chef Daniels earned awards for the work that he and his team performed. Chef Daniels also developed and opened the Taco Asylum concept, and Provisions Market, a bottle shop in Old Towne Orange.
Chef Daniels is a proponent of the farm to table movement and changes his menus frequently to reflect what’s freshest and best of season. He does this all with an eye towards sustainability and creating innovative cuisine.
In 2012, he was a leader on raising awareness of the humane and ethical standards around artesian farming of foie gras in the United States, an effort that earned national press and helped change California laws banning the use of foie gras.
Philanthropy is a huge part of Chef Daniels and his family’s lives. They are active in raising money and awareness from March of Dimes, CHOC, MaxLove Project, The Orange Home Grown Education Farm at Chapman University, and many other area organizations. In addition, Chef Daniels helped to found the Chefs Accord through The Ecology Center in San Juan Capistrano.
Favorite thing about the restaurant industry: “The personalities I encounter on a daily basis. If you offer a smile and a kind word, it’s amazing the people you meet.”

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