Our Gastrobar  Our Chef
Daniel, creative and enthusiastic chef from Estonia, for the last 8 years lived in Norway Australia and France. Daniel began his chef career 10 years ago as commis chef in one of the best restaurants in Estonia "Bordoo"
Which is at "The Three Sisters" luxury hotel in Tallinn, where he started with chef Alexander Fedin who is a true admirer of French cousine. With his team he served meals for the King of Spain, Queen Elizabeth II and many others..
His next step was the restaurant "Stenhus" at "The leading hotels of the world" "Schlossle" In Tallinn http://www.schloesslehotel.com/restaurant/tallinn-restaurant/ where he cooked and learned the French cuisine with one of the popular chefs in Estonia Tõnis Siigur
After 2.5 years of experience In Estonia Daniel was already responsible for kitchen organisation at a small French cafe and bakery in Tallinn, where he also started to create his own small menu every week but the biggest experience he has gained was when he arrived to Oslo, Norway in 2011. He started again as a chef de partie with the greatest team ever according to his words.
Executive chef Jonathan Howell (1 star michelin) and his strong team were preparing fine dining for over 100 seats every day only for dinner with top quality at Onda restaurant in Oslo https://kebony.com/en/projects/onda-restaurant/ which nowadays is
http://lingling.hakkasan.com/oslo/#gallery This restaurant gave him the greatest experience in organisation, team work,tasting and etc.
In Norway Daniel spent 5.5 years where for the last 2 years he was Head Chef assistant at a traditional (culture) Norwegian restaurant with a French touch in Oslo where they used only local and unique ingredients (except for a big collection of French cheeses) for the best production. Daniel is always looking for new combinations, trying to create menu from different cuisines which he getting inspired especially when travelling around the world.
In the years 2016-2017 Daniel spent working in Gold Coast in Australia where he enjoyed his time travelling around Australia , Asia and also helped with opening a cafe, in which the menu was more middle eastern fusioned with the European which turned to be great experience with spices... Another amazing experience Daniel had at Marmotte Mountain https://www.marmottemountain.com/ in Chamonix (France)in 2017, working there as a privat Chalet Chef where he was cooking high quality food with spectacular views of the French Alps
From Daniel words the main things at the kitchen are organisation and balance.
Now is the beginning of a new story for Daniel at GC Gastrobar and considering him as a Chef with a wide outlook he will conquer our guests with delicious dishes.