Today we’d like to introduce you to Daniel Bouza.
Hi Daniel, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers.
Ever since I was a young kid I always liked to cook. I graduated High School from the prestigious Belen Jesuit Preparatory School and was not ready at the time to start my Culinary career. I started working for an Engineering firm but eventually realized I was not happy. When the Market crashed in 2008, I decided to pursue my dream of becoming a Chef. I moved to NYC and went to Culinary School at Institute of Culinary Education. I graduated top of my class and started working at the Michelin Starred Gotham Bar and Grill. From there, my culinary journey really started. I was asked to open up BLT in the Financial District in Lower Manhattan. After a year and a half there, I was asked to move to Chicago by a very famous Chef/Mentor of mine, Rodelio Aglibot, aka The Food Buddha. We opened up several restaurants in Chicago and Hong Kong but eventually went on my own and took the Head Chef job of the Ritz-Carlton Bachelor Gulch in Beaver Creek, CO. It was incredibly challenging but eventually I made it out of the cold and into sunshine becoming one of the Chefs at Nobu in Hawaii. After a year and a half there it was time to move back to Miami and start my own restaurant. I shied away from the fine dining and wanted to open up something more casual that didn’t sacrifice on quality or presentation. This is when I opened PokeBao in Coral Gables, FL. We were an immediate success, not to mention the first Chef bringing poke to Miami. After 4 years, with the wake of Covid-19 heading to the states, I decided to sell my position in PokeBao and start my own Private Chef Catering Service in which had no limitations to what I can do on a plate. This was the “end goal” for me as a Chef. The pleasure of being my own boss, making my own schedule, and most importantly, having countless time with my daughter which is my heart and soul.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
There have been many challenges along the way. When I graduated high school, I was not mature enough to understand the sacrifice and commitment it would take to climb the culinary ladder. This is why when 2008 hit, I LEFT TO NYC, knowing the song journey I had ahead of me. In the first 3 restaurants I worked at, I did not get paid. I knew that paying my dues would take years and a lot of passion. I remember there were times when I felt as if I had made the wrong decision, but my faith and family helped me get to my end goal.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I am mostly known for creating beautiful Japanese Omakase-style dinners. The best part about what I do is I get to network with individuals through food. I come out before every course and explain the dish and let people know what they are eating and how it was prepared. I love creating this experience for guests and putting a smile on their face make the whole journey worth it in the end.
How do you define success?
I define success by making sure there is a balance in life. Not only working your tail off but being there for the people that love you the most, family. I also think it is important to be setting an example to my daughter. The best part about what I do is the fact that I can pick up and drop off my daughter to school and get to spend plenty of time with her since I work at night.
Contact Info:
- Website: chefdanielbouza.com
- Instagram: @chefdbouza
- Facebook: Chef Daniel Bouza
