Daniel A. Vogel, Executive Chef

Chef Daniel Vogel’s philosophy of using only the freshest ingredients at their peak freshness, along with his unwillingness to compromise on quality and details makes him a great chef; his knowledge of events production and execution, as well as his cutting edge menu development and presentation makes him a great assist to the Phil Stefani Signature Events culinary team

His passion and love for cooking started at a young age.  Growing up in the middle of Iowa, fresh produce and ingredients were abundant helping feed his love for cooking with fresh and local ingredients from local farmers and from his mother’s own garden.  Daniel’s next step was moving to California to attend culinary school where he spent six years training under some of the world’s finest chefs including Certified Master Chef Roland Henin, Wolfgang Puck, Nobu Matsuhisa’s, Hubert Keller, Michael Mina and Jim Anile in places like, Nobu, Spago, The Ahwahnee Hotel in Yosemite National Park, Aqua.

After six years in California, Daniel decided it was time to return home, “I loved the Midwest and wanted to be closer to my family - Chicago was the logical choice.”  After three years at Blue Plate Catering Daniel started the restaurant Soiree in Lincoln Square before coming back to the catering world at Phil Stefani Signature Events.