Holzman-Daniel

Daniel Holzman

Biography

Daniel started his cooking career at the age of 15 at Le Bernardin in New York City and remained there for 4 years until, at the suggestion of chef Eric Ripert, he attended the Culinary Institute of America with a full scholarship from the James Beard Foundation. Daniel’s culinary journey has led him through some of the country’s finest restaurants including Palladin, Napa, The Campton Place, Aqua, Jardinière and Axe. He was also the founding chef of SPQR in San Francisco, which received 3 1/2 stars from the San Francisco Chronicle under his direction.

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Daniel started his cooking career at the age of 15 at Le Bernardin in New York City and remained there for 4 years until, at the suggestion of chef Eric Ripert, he attended the Culinary Institute of America with a full scholarship from the James Beard Foundation. Daniel’s culinary journey has led him through some of the country’s finest restaurants including Palladin, Napa, The Campton Place, Aqua, Jardinière and Axe. He was also the founding chef of SPQR in San Francisco, which received 3 1/2 stars from the San Francisco Chronicle under his direction.

In 2010, Daniel returned to his hometown of New York City to team up with his childhood friend Michael Chernow and debut The Meatball Shop on New York City’s Lower East Side. The mix -and-match menu of meatballs, served in a warm and convivial environment, was an instant hit. Six more locations of The Meatball Shop—in Williamsburg, the West Village, Chelsea, the Upper East Side, the Upper West Side, and Hell’s Kitchen.

Daniel also co-authored The Meatball Shop Cookbook, which was published to much acclaim in 2011. Daniel has appeared in countless broadcast segments including ABC’s Good Morning America, NBC’s TODAY Show and The Tonight Show with Jay Leno as well as in an array of widely reaching local and national publications such as The New York Times, Food&Wine, Saveur, People, Food Network Magazine and GQ.

His culinary expertise has also extended to consumer packaged goods as he owned and operated Cubies Treats and spearheaded the creation of The Meatball Shop’s Classic Tomato Sauce jars, distributed in Whole Foods supermarkets nationwide.

An avid restaurant-goer, recipe writer, and talented photographer, Daniel was the co-author and
photographer behind the popular Saveur column, Asian Food Adventures and his work has been published in the New York Times, Afar, among others.

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