The Shelbourne Hotel has announced the appointment of Daniel Taylor as the new chef de cuisine in the hotel’s Saddle Room restaurant.

Originally from Bolton in England, Daniel has spent a total of 10 years working at a two star Michelin level.

In 2003 Daniel went straight from secondary school into in Gary Rhodes Restaurant in Manchester as a commis chef. In 2005 he joined The Vineyard Hotel in Newbury, a five star hotel, starting out as commis chef and working his way up to chef de partie, working at the restaurant during the time it progressed from a one Michelin star to a two star.

In October 2007 Daniel moved to Belmond Le Manoir aux Quat’ Saisons, the renowned 15th century manor and restaurant with two Michelin stars and five AA Rosettes in Oxfordshire, headed up by Raymond Blanc. In 2013 he became head chef, a role he retained for two years.

Daniel left Le Manoir in 2015 to travel the world, before settling in Ireland and taking up the position of sous chef in Chapter One.

He subsequently worked as head chef in Theatre Lane Restaurant in Greystones where he attained a Michelin Knife & Fork award. He then took up the position as chef de cuisine in Hugo’s Restaurant, the 2 AA Rosette restaurant at Druids Glen Hotel & Golf Resort.

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