Precision. Craft. Hospitality.

Daniel is a professionally trained chef whose background was shaped in high-level restaurant kitchens and disciplined culinary environments.

He refined his craft working alongside acclaimed chef Michael Mina, where precision, execution, and consistency were absolutes. 

Prior to that, he served as an Airborne Culinary Specialist with the U.S. Army’s 10th Special Forces Group—an experience that instilled discipline, adaptability, and an uncompromising standard for performance under pressure.

What defines Big Thyme isn’t just technical execution—it’s intention.

Every dish, every menu, and every service is designed with flow, balance, and guest experience in mind.

Rather than simply preparing food, Daniel approaches each event as a fully composed experience—where timing, presentation, and atmosphere are just as important as flavor.

His culinary style reflects a balance of structure and creativity—rooted in classic technique, elevated through thoughtful composition, and expressed through bold yet refined flavor combinations.

Whether it’s an intimate dinner for ten or a large-scale gathering, the goal remains the same:

To create something that feels intentional, memorable, and effortless for the guest.

Chef Daniel's philosophy extends beyond plated dishes into visual composition—most notably in Big Thyme’s signature charcuterie displays.

Designed with balance, movement, and structure in mind, each board is arranged like a landscape—featuring natural flow, intentional height, and carefully placed focal points.

The result is not just a presentation, but a visual experience that invites guests to engage, explore, and enjoy.