McDaniel Bill 350x350 - McDaniel, Bill

Bill McDaniel

Biography

A native of Tucson, Arizona, Bill McDaniel began his culinary career fresh out of high school with a five-year apprenticeship program with the luxury Loews hotel corporation. This esteemed program provided McDaniel an essential culinary foundation allowing him to train at every station including the formal dining room, café, butcher shop, 24-hour bakery and banquets.

In 1991, the executive chef at Ventana Canyon Resort earmarked McDaniel to assist him with the opening of the new Doral Resort & Spa in Telluride, Colorado. For the next two years, McDaniel worked breakfast, lunch and dinner service at... READ MORE

A native of Tucson, Arizona, Bill McDaniel began his culinary career fresh out of high school with a five-year apprenticeship program with the luxury Loews hotel corporation. This esteemed program provided McDaniel an essential culinary foundation allowing him to train at every station including the formal dining room, café, butcher shop, 24-hour bakery and banquets.

In 1991, the executive chef at Ventana Canyon Resort earmarked McDaniel to assist him with the opening of the new Doral Resort & Spa in Telluride, Colorado. For the next two years, McDaniel worked breakfast, lunch and dinner service at the restaurants and helped with large scale events.

McDaniel next set his sight on the culinary epicenter of the country and in 1993, moved to New York City. His first position was at the now shuttered Times Square restaurant, Laura Belle., working for restaurateur Buzzy O’Keeffe. Throughout the 90s, McDaniel worked at some of Manhattan’s most beloved American restaurants including The River Café in Brooklyn, Marguery Grill, and Soma Park Café, where he eventually accepted his first role as Executive Chef.

In 1997, McDaniel joined the opening team at Thalia as executive sous chef and remained in this role until 1999 when Chef Jimmy Bradley hired him to be Chef de Cuisine of The Red Cat in Chelsea. Alongside of Bradley, Bill led the kitchen for 14 years helping to contribute to the restaurant’s stellar review in The New York Times.

Following The Red Cat, in 2014 McDaniel became Executive Chef at The Mermaid Inn where he helped expand the brand to the Upper West Side.
In late 2016, McDaniel joined the opening team of Motel Morris as the Executive Chef of the new Chelsea restaurant. At Motel Morris, McDaniel creates a menu where new American meets the classics, with a goal of reminding guests of good times shared with family and friends.

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