Daniel Robinson - Head Chef
Biography
Daniel had his first job in the industry aged 14 as a kitchen porter and was determined to be a chef from that moment. While studying catering and hospitality at Braintree college, Daniel worked at Springfield Medical Centre in Chelmsford, preparing corporate functions as well as high quality hospital food. He was nominated for student of the year by the head chef.
Daniel’s first full time job was commis chef at The Essex Golf and Country Club in Colchester where he was promoted to chef de partie. Daniel has worked and trained in and around the Chelmsford area all through his career.
Daniel joined us as head chef at Kings in October 2008.
Beliefs
Through working in the Chelmsford and surrounding area, Daniel has built up excellent relations with local suppliers, demanding the highest levels of quality and service.
His passion for the quality, freshness and provenance of his ingredients is coupled with a creativity which produces inspiring menus. Dishes such as butterfish and sweetcorn succotash, sweet garlic pomme puree and pan roasted salmon with beetroot risotto are not uncommon.
Daniel's vegetarian dishes are equally inspiring and have been commented on by vegetarians and non-vegetarians alike.