Daryl McDaniels, Executive Chef

When Daryl McDaniels became the Executive Chef at Paul K in April 2003, he welcomed the chance to cross the Mediterranean and explore eastern culinary traditions and foods. With more than 10 years of experience in Italian restaurants, McDaniels has a rich background in Western Mediterranean cuisine.

McDaniels started working in restaurants ‘before cooking was glamorous,’ he said. After a stunted education in medical technology and an early career in downhill skiing, he found his way into the kitchens of Boston and Cambridge.

Early on, he had an opportunity to work with renowned chef Todd English at Michela’s, his award-winning northern Italian restaurant. The experience inspired him to pursue cooking as a career.

For five years, he was Chef of an Italian restaurant in Boston called Giannino’s. This job enabled him to travel widely in Italy and to work in a restaurant in Como, near the border of Switzerland.

After moving to the Bay Area in 1995, McDaniels opened up his culinary repertoire working at such restaurants as Plouf, Café Monk, and Ecco—where he was a Sous Chef for four years.

Since coming to paul k, McDaniels has created exciting menus that blend Greek, North African, and Mid-eastern influences with his flair for Italian cooking and California Cuisine. A recent menu offered a delicious goat cheese and leek ravioli with mint yogurt and lamb sauce.

McDaniels said he enjoys working at an intimate neighborhood restaurant with knowledgeable customers and preparing food that makes people smile