
Daniel Dalton
At the young age of 19, Chef Daniel Dalton completed his training at The French Culinary Institute in New York and first cut his teeth in the vibrant culinary scene of New York City. These days he serves as Area Executive Chef, The Ryder Hotel and Hotel Emeline in Charleston, South Carolina.
Chef Daniel Dalton grew up in a large family in New Jersey, where his passion for hospitality was nurtured in the bustling atmosphere of the family pub. The joy of preparing and sharing meals during lively family gatherings—often attended by 19 aunts and uncles—deepened his appreciation for food and community. Helping his grandfather cultivate an expansive vegetable garden instilled in him a love for fresh, seasonal ingredients.
At the young age of 19, Chef Daniel completed his training at The French Culinary Institute in New York and began to cut his teeth in the vibrant culinary scene of New York City, working for renowned restaurateur Danny Meyer. Throughout his twenties, he honed his craft in a myriad of esteemed kitchens, hotels, and clubs in Aspen, Scottsdale, the Grand Tetons, and Las Vegas. In Las Vegas, he further developed his skills as a Sous Chef at Jaleo Tapas Bar, e’ by José Andrés at The Cosmopolitan Hotel, and Bouchon Bistro under Thomas Keller at the Venetian Hotel.
After his time in Las Vegas, Chef Daniel spent three years as Chef de Cuisine at the prestigious Augusta National Golf Club, where he refined his culinary skills and gained invaluable experience. Following this role, he created a comprehensive farm program that emphasizes the utilization of seasonal, fresh-grown ingredients at The Olde Farm Golf Club in Bristol, Virginia.
While Chef Daniel’s resume and training are impressive, his true strength lies in his passion and commitment to creativity and excellence in the culinary arts. As the Area Executive Chef of two Make Ready Hospitality hotels in Downtown Charleston, SC (The Ryder Hotel & Hotel Emeline), Chef Daniel and his culinary teams create extraordinary dining experiences. His menus feature local farm-fresh ingredients and offerings from local fishermen, harnessing the beauty and taste of the Charleston region.