Chef Daniel Gursha first fell in love with food amongst the simmering pots and exotic flavors of his Egyptian grandmother’s home cooking in West Roxbury, uniquely contrasted by his summers spent fishing on Cape Cod.
After pursuing a culinary degree from Le Cordon Bleu, Gursha traveled the globe honing his eclectic style. First training in several Boston restaurants, he headed to Copenhagen where he worked in the kitchen at two Michelin starred noma, where he learned to forage for ingredients in the forests and coastal shoals of Denmark. Continuing on to Paris, he staged with three Michelin starred chef, Alain Senderens.
Feeling an irresistible pull home, Gursha returned stateside where he worked in New York as sous chef at Michelin starred Bouley followed by a time at A Voce before coming back to Boston as Chef de Cuisine at Bambara in Cambridge, and finally joining the Beacon Hill Hotel & Bistro as Executive Chef. He soon headed for the North Shore to take a position as the Executive Chef at Ledger in Salem.
During the warmer months, you might run into Gursha walking his rescue Cane Corso, Kane, while picking up some super fresh, local ingredients from the farmer’s market.