Born and raised in Massachusetts, chef Daniel Alicea’s received his education and training at the prestigious Le Cordon Bleu in Cambridge.
Alicea currently serves as Chef of Precinct Kitchen + Bar, a New England inspired eatery in Back Bay where he works closely with Executive Chef Olivier Senoussaoui for recipe and menu development. He is responsible for dish execution as well as overseeing the entire kitchen staff for the restaurant. In this role, Alicea’s true creativity has been able to flourish at the restaurant’s inventive seasonal pop ups for which he has developed whimsical dishes in keeping with the fun and fanciful themes.
Prior to joining Precinct Kitchen + Bar, Alicea served as the Executive Sous Chef at Hilton Hotel in Woburn, MA, where planned and developed menus, maintained a normal food cost and inventory of product and was responsible for all staff scheduling and restaurant procedures. He also worked for the Revere Hotel in Boston and Envoy Hotel as Executive Sous Chef and Lead Line Cook respectively, along with various well respected restaurant in the Greater Boston area.
Alicea has been awarded Culinary Ambassador to ACF North East Regional Convention (2009-2011) and the recipient of an American Culinary Foundation scholarship.
When he’s not in the kitchen, he enjoys working on race cars (especially his), spending time with his dogs and relaxing with his family in Boston or Vermont. One of his favorite dishes to make and eat is Fettuccine Alfredo. He makes it all from scratch including the pasta.