Daniel Burns

Growing up in Nova Scotia, Canada, Daniel Burns could have never guessed he would become head chef and partner of a Michelin star restaurant in New York City. With his background in mathematics and philosophy, he seemed destined to become someone’s most interesting high school teacher.

Instead, he left the familiarity of the east coast to head to Vancouver and focus his efforts on food. This risky decision eventually led him to move to Europe where he worked in some of the most influential restaurants in the world, including Fat Duck and Noma. After moving back to NYC to help launch Momofuku, he opened his own restaurant, Luksus, and beer temple, Tørst.

Although arriving in NY to work with Momofuku, Daniel was ready to venture out on his own. Shortly after leaving Momofuku, he opened Luksus in 2013 – a small Nordic restaurant located in the back of Tørst, a Danish craft beer bar.

Along with having a stellar menu, Luksus was the first place to earn a Michelin star without serving wine or liquor. It was truly a pioneer in it’s own right. The restaurant’s main focus was on cider and beer, while most fine-dining establishments used wine for their pairings. Daniel also released the cookbook Food & Beer with Tørst brewer Jeppe Jarnit-Bjergso, a book that combines the rustic nature of beer with gourmet, fine dining recipes.

After working in renowned kitchens and exploring the world of gastronomy, Chef Daniel Burns has developed a stellar culinary style and a wide range of industry knowledge. Regardless of the type of food he creates, one thing always remains constant: freshness and seasonality. His stunning dishes are crafted according to what’s bountiful and in-season, so every bite you take is fresh and flavored to perfection.