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Chef Daniel Chavez

Daniel discovered his passion for cooking when he moved to Florida, United States with his family. After concluding his culinary studies, he decided to travel to Spain and experience working in the best restaurants he possibly could.

His first experience in a gastronomic environment was in the restaurant La Sucursal in Valencia, 1 michelin star, where he worked for 1 year as chef de partie. Having the desire to work with one of the greatest chefs in the country, he joined the team of Santi Santamaria in Can Fabes for 2 years. Then the opportunity came to fly to Asia. He packed his bags and landed in Singapore working in Les Amis restaurant under the direction of Gunther Hubrechsen. In 2007 chef Santamaria asked him to join his team as chef de cuisine in the opening of his first restaurant in Asia, Ossiano, in the Atlantis hotel the Palm Jumeriah, Dubai. After 2 years he was proposed again by Santamaria to open Santi in the Casino of Marina bay Sands as executive chef where he worked for 2 very intense years.

In April 2012, the opportunity came to finally head his own personal project. Partnering with Osvaldo Forlino, OLA Cocina del Mar opened in July of 2012. With an open kitchen concept this 75 seater restaurant serves traditional Spanish cuisine in a very relaxed and casual atmosphere.