Daniel Sharp pic 350x350 - Sharp, Daniel

Daniel Sharp

Biography

A Californian native, Daniel Sharp grew up in the central valley, the produce basket of the nation. Although cooking was ever present in his life, Sharp always viewed cooking as more of a hobby over a potential career. While working as a waiter, he was offered a part-time job in the pantry at the landmark Inn of the Seventh Ray in Southern California, and his “two days a week” schedule very quickly became a full time position. In that kitchen, he decided to take cooking from an interest to a profession. For his next step,... READ MORE

A Californian native, Daniel Sharp grew up in the central valley, the produce basket of the nation. Although cooking was ever present in his life, Sharp always viewed cooking as more of a hobby over a potential career. While working as a waiter, he was offered a part-time job in the pantry at the landmark Inn of the Seventh Ray in Southern California, and his “two days a week” schedule very quickly became a full time position. In that kitchen, he decided to take cooking from an interest to a profession. For his next step, Sharp apprenticed in Umbria, Italy, where he developed a love of the bold rustic flavors and simple but thoughtful preparations. Upon returning to the US, Sharp worked at a Japanese restaurant under Chef Sho Kameo, which instilled a deep admiration and respect for the techniques and ingredients of Japan, which he still draws from in his cuisine today. Sharp then returned to the Inn of the Seventh Ray to be the sous chef for Chef Daniel Holzman, before leaving L.A. for San Francisco. There, he held positions at the pizzeria A16, and the newly opened SPQR with Nate Appleman, before heading to Chez Panisse, where he immersed himself in seasonal and local cuisine, rounding out his Bay Area experience.

In 2011, Sharp received a call from his former colleague, Chef Holzman, to head East in order to assist him with the smash hit The Meatball Shop. Since then, Sharp has helped develop the business and has opened six locations – with a seventh opening in D.C. in July of 2018 – each dedicated to providing wholesome dishes to their beloved guests. Today, Sharp is the Executive Chef of The Meatball Shop Group, bringing his creativity, love of fresh produce, and drive to the kitchen every day. When he’s not slinging balls, Sharp can be found taking incredible photographs, eating Japanese food or traveling the world.

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