Daniel Tyrell Email & Phone Number

Bio from 2008,Executive Sous Chef Daniel Tyrell’s journey to the Westin Philadelphia has followed a long path through some of San Diego’s top restaurants, and has included culinary school and training in Europe, but it all started in his family’s kitchen in New Jersey, where he learned the basic skills that ultimately sparked his passion for food. “I try to maintain the excitement that I felt when learning to cook as a child,” says Tyrell. “If you hold on to that excitement, and combine it with the skills that you develop along the way, the possibilities are endless and you’re going to love what you do.” Tyrell’s background includes formal culinary training at the Academy of the Culinary Arts in Atlantic City at the start of his career, and later at the Culinary Institute of America at Greystone in Napa Valley, as a 2005 Chefs of San Diego scholarship recipient. However, Tyrell believes that he has learned the most by working with other chefs and diversifying his experiences. “If you do the same thing all the time, you are certainly going to excel at that one thing,” says Tyrell, “but learning to perform at a high level under different chefs and in a variety of environments requires you to keep your creative edge as well.”To that end, Tyrell has worked in a number of San Diego’s award-winning restaurants, including Pamplemousse Grille, El Bizcocho and The Prado at Balboa Park. Tyrell also benefited from a stage in Milan, Italy, which included time in the kitchen at a Michelin-rated Ristorante D’O in Cornaredo, where he learned advanced sous vide techniques (where ingredients are vacuum packed and then slowly cooked in water at a carefully controlled temperature) and gained a deeper knowledge of classical and modern Italian cuisine. Tyrell has also shared his deep passion for food by teaching a variety of cooking classes at the Balboa Park Food and Wine School.

Listed skills include Food And Beverage, Banquets, Restaurants, Catering, and 19 others.