Chef Daniel Dalton completed his training at The French Culinary Institute of New York and began to cut his teeth in New York City working for Danny Meyer's Union Square Hospitality Group he continued through his twenties honing his craft through a myriad of great kitchens, hotels and clubs in Aspen and The Grand Tetons. Continuing on to Las Vegas, Chef Dalton was able to further his development as a Sous Chef for Jaleo and e' by Jose Andres at The Cosmopolitan Hotel and as a Sous Chef for Thomas Keller at Bouchon Bistro in the Venetian Hotel. Chef Dalton spent three years as the Chef de Cuisine at the renowned Augusta National Golf Club and created a complete farm to table program during his tenure at The Olde Farm Golf Club in Bristol Virginia.

As the Area Executive Chef of 2 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 local fishermen– harnessing the beauty and taste of the Charleston Region.