Daniel is a Colombian chef who studied industrial engineering (2008) and 16 years ago changed his career for a cook’s life. He studied in Mausi Sebess Cooking School in Buenos Aires, Argentina (2002), and then started working in Bogotá, Colombia as a restaurant cook, and through the years worked in some of the most influential restaurants in Bogotá. At the Universidad de La Sabana, he taught basic and Colombian cuisine, where he has been the head of the Gastronomy Program since 2016. From the Program, he has promoted Colombia’s cuisine, products, and culinary techniques as identifiers of Colombian identity and culture.

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