CHEF DANIEL VALENZUELA JR.

Chef Daniel’s is intrigued by what standard dishes can become when introduced with non-traditional ingredients and preparation techniques. His unique approach to traditional fare began in a family kitchen in Sunland Park, New Mexico.

At a very young age, Daniel was drawn to the kitchen, helping his mother create big feasts for the entire family. He eventually moved to Austin, Texas, to pursue his dream of becoming a chef. He attended the prestigious Escoffier School of Culinary Arts and trained under Chef Brian Krellenstein. Chef Daniel’s dedication and creativity was rewarded with two first place finishes and a third place finish in cooking competitions while in school. Chef Daniel also won Fan Favorite as a finalist in the Chefs Under Fire 2011 competition.

Chef Daniel honed his skills in fine dining and reputation for using local and seasonal ingredients at Sandra Bullock’s Bess Bistro in Austin. He soon moved to the upscale Dogwood on 6th Street as Executive Chef.

In 2014, Chef Daniel started his own concept, a food truck specializing in hearty, gourmet burgers called Kurbside Kitchen. It wasn’t long before the Holiday Inn recognized his ability to command a menu, and with an ambitious restaurant plan of its own, the hotel named Chef Daniel its Executive Chef. Now, hotel guests and locals alike enjoy unique flavors, fresh ingredients and diverse menu in a historic El Paso setting.

brakfast-bio

Theme: El Paso c. 1930

El Paso in the 1920s and 1930s was in the midst of a great economic and cultural boom. The railroad had just arrived in 1881 and with it, steel beams, luxury goods such as grand pianos and consumer products en bulk. Sleepy adobe villages became high-rise buildings. Daniel’s New American Grille salutes that time in El Paso’s history when mining, agriculture, Ft. Bliss and railroads drove our economy.

Enjoy the rich and colorful tastes of Daniel’s, and relive El Paso’s rich and colorful history at the same time!