After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.

Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source of truffle pickers. It is always a pleasure and a relief to work with the ones who care the most!

I appreciate the constant evolution in refining food, but not in making food gimmicky.

I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

We are in the top five restaurants in New York. Daniel is about luxury. It's a luxury where when somebody has never come they maybe expect to be intimidated, but once they have the experience I think they feel this is a welcoming, fun and great experience to have. The menu, the price point, the level of service, and class we offer to people... I think it's incredible. Not every restaurant can be like that - it's a commitment, in terms of dedication to excellence.

Boning is a pain, but it makes such a majestic chicken.