Chef Daniel, you have risen up the ranks through your long and celebrated career to become the Executive Head Chef at the visionary Concord Hotel, Nairobi, and the Chatur Group of Hotels. Can you tell us a little bit about your journey to the top? I started off my career way back in 1998, in Bangalore (India), as a Commis Chef where I worked with brands like the Hilton, Le Royal Meriden, Intercontinental & The Park. Since then I have spent 18 years in the culinary field having worked with the best from around the world, as well as, having been featured on numerous TV shows both in India and Malaysia. I also won a bronze medal for my five course dinner menu and am also a two times winner of ‘Times Food Awards’ in Goa. I truly believe that great chefs are not made, they are born. I always endeavor to maintain the highest levels of quality & standards and always strive for perfection wherever I go. These levels of pressure in a restaurant or hotel kitchen are conveyed in a very assertive manner when cooking, a chef should always be in search of perfection and this is what it’s all about. This was instilled in me when I used to work with Chef Raymond Blanc, the two star Michelin Chef - a true legend in French cuisine. All I can say is that a chef’s journey never really ends … right now I am very excited to be associated with this 5 star hotel, The Concord Hotel, Nairobi.