Daniel Donguines

Daniel Donguines is an Executive Chef at Stanford University, where they focus on training and developing future leaders in the food service and hospitality industry while also honing food safety programs and sustainable initiatives. Previously, Daniel served as Chef at Pacific Catch Fresh Fish Grill, where they significantly increased catering sales and managed culinary operations during the restaurant's opening. With a Professional Degree in Culinary Arts from Le Cordon Bleu College and a background that includes roles as Executive Chef and Culinary Director, Daniel embodies an innovative approach to culinary artistry through their mission, Culinary Freestyle. Their extensive experience spans various esteemed establishments, showcasing a dedication to exceptional food concepts and education.