About Daniel

orn and raised between Miami and Palm Beach Counties, Daniel Diaz grew up in the kind of Cuban-American kitchen where the garden, the table and the people you love all sit on the same plate. That early grounding — heritage, hospitality, the unspoken language of feeding people — became the foundation of a career spanning AAA Five-Diamond fine dining, Michelin- and James Beard-recognized kitchens, and the most discerning private dining rooms on Palm Beach Island.

Classically trained at Le Cordon Bleu, he came up through Ortanique on the Mile, the Dinex Group by Daniel Boulud, and a distinguished list of celebrated chefs across Miami and New York City. Hotel leadership followed: Culinary Director of The Ben (an Autograph Collection property) and Chef de Cuisine of The Flamingo Grill at The Boca Raton Resort & Club, where he led teams of up to sixty-five and built menus, systems and standards from the ground up.

Today, Daniel serves as Corporate Executive Chef for Custom Culinary, a leading foodservice sauce and base manufacturer — where he leads culinary innovation, product development, and trend ideation for major foodservice brands across North America.

His true calling remains the intimate table: the curated dinner party, the farm-to-table tasting menu, gatherings of family and friends with an upscale, seasonal approach. With extensive experience in ultra-high-net-worth environments — including full-time service for large private family estates — that is where the craft lives.