Daniel Hugelier, CMC

Master Chef Daniel Hugelier earned the Certified Master Chef title in 1988.

Career highlights:

• A three-time member of the only culinary team in history to win the prestigious Hot food Gold Medal three consecutive times, 1980, 84 and 1988 in the IKA or International Culinary Olympics in Germany. He has also coached for Team USA 1990-2000.
• Chef Hugelier is retired from his post as professor of Culinary Arts at Schoolcraft College in Michigan. His responsibilities centered around the New VistaTech restaurant where he instructed students in advanced skills-based cooking.
• He is recipient of the NISOD and Trends awards for teaching excellence. Chef Hugelier taught at the college for twenty two years.
• His background in cooking spans a career of fifty years. The London Chop House, Detroit Athletic Club and The Grand Plaza Hotel are establishments he has worked in.
• He was twice a member of the USA national Ice carving team for Japan. He contributes as a judge for food and Ice competitions with the goal of encouraging others to develop their skills.
• Chef Hugelier has consulted for many successful resorts, clubs, restaurants and R&D product development accounts.
• Chef Hugelier has been a regular Column contributor to The Bowyers Journal a publication geared toward traditional archery. His love for the outdoor sports and nature is the basis for developing “WildSeason”, a retail company providing the consumer with natural products for cooking.

Chef Hugelier remains firmly committed to promoting quality in the food industry. His efforts toward developing others are fueled by a sincere joy for sharing the craft and science of cooking.