Daniel Holzman Biography

Daniel began his cooking career at the age of 15 at Le Bernardin in New York City, where he stayed for four years before attending the Culinary Institute of America on the recommendation of chef Eric Ripert and receiving a full scholarship from the James Beard Foundation. Prior to graduation, Daniel accepted a position with chef Jean-Louis Palladin at the soon-to-open Palladin in New York City, where he worked with Wylie Dufresne and Sam Mason. Six months later, Jean-Louis approached Daniel and asked if he would be prepared to go to Las Vegas, Nevada, to work at his flagship restaurant, Napa, in the Rio Hotel. After accepting the offer, Daniel embarked on a 10-year culinary adventure that took him to some of the best restaurants on the West Coast, including The Campton Place, The Fifth Floor, Aqua, and Jardinière. Daniel took his first managerial position as chef at Axe, an ecological cafe in Venice, Los Angeles. Daniel accepted a position as executive chef at the Inn of the Seventh Ray, a 250-seat restaurant in the Topanga hills, after a year at Axe.

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