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Daniel Romero, Executive Sous Chef
With experience working in some of the best restaurants in Chicago, Daniel knows what it takes to run a busy kitchen and manage a successful restaurant. A true master of combining flavors and textures, he creates distinct culinary masterpieces Chicagoans crave. Daniel perfected the art of daily restaurant operations as General Manager at Mambo Grill, where he also lent his skills as Corporate Chef.
Deciding to stay in the kitchen and develop his commitment to delivering superior food, Daniel moved to Nick & Tony's Italian Chophouse, in Chicago. There, he trained and worked with new executive chefs further fine-tuning his culinary gift.
Through the years, Daniel has developed new menu concepts and recipe ideas. Along with his creativity as a chef, Daniel joins the Rhapsody culinary team with more than a decade of experience across varied positions at well-known Chicago establishments such as Crystal Garden at Navy Pier, The Cheesecake Factory, and Dave & Busters. Daniel began his career at Restaurant Food Service in Evanston, Illinois.
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Photos by Jai Girard Photography
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