Born and raised in Boston by a large Italian family, David Daniels discovered his unorthodox dream to become a chef from the young age of thirteen. In 1986 he embarked on a journey traveling across the United States to learn the ropes from the masters at top tier restaurants including Acqua in San Francisco, Ventana Country Inn in Big Sur, and Pinot Blanc in St. Helena.

Upon returning to New England, Daniels took over the reins at The Wauwinet on Nantucket which was awarded the Grand Award from Wine Spectator. He then came home to Boston as Executive Chef at the OAK Long Bar + Kitchen at the Fairmont Copley Plaza and Aragosta at the Fairmont Battery Wharf, before spending four years as Culinary Director with MET Restaurant Group, Saltie Girl and Stephanie’s Restaurant Group, and Culinary Director for Bespoke Hospitality.

With more than thirty years of experience, he has been the featured chef across many celebrated gatherings including the Nantucket Wine Festival, Sundance Film Festival in Utah and the Festival de L’uminaire in Montréal.

As Executive Chef of the Boston Harbor Hotel, Daniels, who currently lives in Hingham, is responsible for all food preparation, presentation, and menu creation throughout the five-star property.