Daniel Sudar Email & Phone Number

Sudar was raised in a family with a great appreciation for both art and food. His father, grandfather and great grandfather were silversmiths, and his mother ran a bustling catering business. Sudar developed his passion for cooking as a young child helping his mother in the kitchen. The sense of satisfaction Sudar derived from watching people enjoy his creations was addictive, and he knew he was destined to be a chef. To that end, he enrolled in culinary school in Indonesia and mastered the art of Pacific Rim cuisine. He cooked in a high-end hotel in Indonesia for several years before coming to San Francisco. Not content with just one culinary school degree, Sudar completed his studies at the California Culinary Academy in 1997. Sudar aims to educate his guests on the nuances and varied flavors of Southeast Asian cuisine. “Due to European colonization throughout history, Southeast Asian cuisine has been influenced by many culinary traditions,” says Sudar. “For example, we got butter and foie gras from the French in Vietnam, chocolate from the Dutch in Indonesia, and saffron from Spanish settlers in the Philippines.” To achieve the complex, layered flavors of this cuisine, there can be no shortcuts. “Many Asian restaurants rely on a mother sauce, which they tweak for each dish,” explains Sudar. “This approach can tend to make everything on a menu taste almost the same. At Red Lantern, each dish and its sauce are crafted from scratch, with unique ingredients that are true to their country of origin.”Specialties: asian cuisines, french cuisine, californian cuisine, bread and pastry

Listed skills include Culinary Skills, Menu Development, Cooking, Cuisine, and 14 others.

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  California Culinary Academy

  Culinary Arts