Daniel Sangareau

Daniel Sangareau began their work experience in the culinary industry in 2011 as a Cozinheiro at Cozinha Divina by Chakall. From there, they moved on to various roles at different establishments, including Sudaka by Chakall, Praya by Chakall, and Waves e Praya by Chakall as a Cozinheiro and Sous Chef. In 2013, they worked as a Sous Chef at Cozinha Divina by Chakall and as a Chef de Catering at Cozinha Divina by Chakall. Daniel then joined Midtown Grill, Marriott Berlin in 2014 as a Saucier. In 2015, they became a Chef de partie at The Grand. In 2016, they worked as a Saucier at 893 Ryotei. In 2017, they became the Head Chef at Funky Fisch. Their most recent roles include Executive Corporate Chef and Chief Operating Officer at SWEETHEART KITCHEN, starting in 2018.

From 2008 to 2011, Daniel Sangareau attended Escola de Hotelaria e Turismo de Lisboa, where they studied Cozinha e Pastelaria.