For more than 16 years Executive Chef Daniel Schick has been shaping the King Edward Hotel’s restaurant, bar, catering, conference and room service menus. With an emphasis on seasonal, local ingredients and classical cooking methods, Chef Daniel is known for creating elegant dishes that captivate the eye and delight the palate.
A ‘hands-on’ chef who pays close attention to detail, Chef Daniel began his apprenticeship at the age of 15 under the tutelage of Master Chefs across Switzerland. He worked in St. Moritz at the Kulm Hotel and in Montreux at the Palace, as well as at Hotel De La Paix in Lausanne and at the Hotel Storchen in Zurich.
Chef Daniel’s zest for adventure brought him to the Canadian Rockies where he worked at Jasper Park Lodge. Soon after, he was offered the opportunity to study in Toronto under Chef Albert Schnell, one of the most famous classical chefs of the time. By 1988, Chef Daniel was promoted to Schnell’s Executive Sous Chef at the Hilton Toronto and in 1992, looking for new ideas and opportunities; he became Executive Sous Chef at the King Edward Hotel under John Higgins. Chef Daniel was named the hotel’s Executive Chef in 2001.
Over the past 20 years, Chef Daniel has won numerous international culinary awards including the Grand Prize of the National Dairy Bureau Competition and several medals at the Salon Culinaires. He is also a member of the Advisory Board for George Brown and Humber College’s Culinary Program and has acted as a judge at various Toronto events.
Executive Chef Daniel Schick has brought the guests of The King Edward Hotel astonishingly delicious and consistently inventive gastronomy. The Chef fuses traditional and cutting-edge contemporary in his preparations, integrating naturally raised and grown seasonal local ingredients with classical cooking methods.
Chef Daniel was born in Zurich, Switzerland and counts both his mother and grandmother as major influences in his decision to pursue a life in the kitchen. Today, he lives in Toronto with his family and dog ‘Buddy.’
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