Daniel J. Scannell, CMC
Master Chef Daniel Scannell earned the Certified Master Chef title in 2003.
Career highlights:
- Daniel began his journey in the food service industry at a neighborhood butcher shop located in White Plains, New York.
- After a couple years there, Daniel moved onto a New York delicatessen where he served as the chef’s apprentice.
- He worked in three of Florida’s finest seafood houses with an extensive knowledge of local seafood’s regarding product quality and high-volume production.
- Daniel has also been fortunate enough to assist in the openings of several different types of restaurants, learning trouble shooting firsthand.
- Daniel moved back to New York to begin his pursuit of a higher education and returned to school, attending Johnson & Wales University where he received his Associates Degree in the Baking and Pastry Arts and a Bachelor’s Degree in food-service management.
- He has competed in competitions all over the United States and in Europe.
- In Ireland he won The Jean Conil Perpetual Trophy for International Chefs.
- During this time, he was also inducted into The Epicurean World Master Chefs’ Society in London. Other notable accomplishments include a member of the ACF Culinary Teams/2000, 2004 & 2008.
- Daniel is a member of the Confrérie de la Chaine des Rotisseurs and Les Amis d’ Escoffier Society.
- During his time as a member of the United States Culinary Team they won many international cold food competitions including an Olympic Siger for Category B in Cold Food.
- Previously Daniel was the Executive Chef at the prestigious Oak Hill Country Club in Rochester New York, which played host to the 2003 PGA Championship.
- In 2007 he was named Northeast Regional U.S.A.’S Chef of the Year™, 144th Distinguished Visiting Chef at Daniel’s Almamater Johnson & Wales University and received an Honorary Doctorate Degree in Culinary Arts from that same institution.
- Currently, he is consulting for the Joe Vicari Restaurant Group based in Detroit and was part of the opening teams for Joe Muer Seafood in Nashville, the Birmingham Pub, Andiamo Pasta & Chops located in the Detroit metropolitan area and currently lives in Miami where he is the Director of Culinary Operations at Deering Bay Yacht & Country Club.
