DDLF
Daniel de La Falaise
Le Garde-Manger de La Falaise
Itinerant Chef & Food Writer
Daniel de La Falaise is a Franco-English chef and cookery writer. He spent his early childhood on a hill farm on the Welsh borders, later attending school in France. His professional restaurant career started at Harry’s Bar, where he trained under Michelin-starred Milanese chef, Alberico Penati.
For the past 15 years Daniel has worked from his farm in southwest France, as an itinerant chef, cooking for international brands and private clients, notably in the fashion and entertainment industries. Clients include Baccarat, Berluti, Cartier, Chanel, Chloé, John Galliano, The Row, Schiaparelli, Yves Saint Laurent….
Daniel sources ingredients from independent producers, honoring regenerative agriculture and peasant traditions. His cookery celebrates the inherent synergies that occur between the realms of vegetable, fruit, and herbs. Meat and fish play complementary supporting roles. The result is a celebration of the vitality of natural ingredients.
Daniel has contributed food writing and photography to Acne Paper, Air France Magazine, Holiday Magazine, Regain Magazine, WM Brown, Yolo Journal, and Vogue. His first cookbook, Nature’s Larder: Cooking with the Senses, was published by Rizzoli in 2015.
He has been profiled in the New York Times, the Wall Street Journal, Town & Country, and Vogue who referred to him as “the most stylish chef in the industry”. French GQ Magazine elected him 2017’s “Gentleman of the Year”.
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