{"id":29,"count":2,"description":"Dedication to your craft, continual self-improvement and commitment to the highest standards \u2013 this is what it takes to become Hong Kong\u2019s youngest Michelin-starred chef. With a CV that reads like a \u2018who\u2019s who\u2019 of the elite culinary world, Daniel learned from the very best, honing his skills in the world\u2019s top kitchens in London, New York and Paris. He immediately made his mark in Asia, preceding his star with Hong Kong Tatler's 'Best New Chef of 2018' award and driving BELON in its unstoppable climb of \u200bAsia's 50 Best Restaurants list. Continuing to achieve milestones, BELON earned itself the Highest Climber of Asia's 50 Best Restaurants 2019, and in 2020 earned its place in the Top 5, placing fourth on the list. In 2019, under his watchful eye, BELON received its first Michelin star, an honour maintained in Michelin Guide 2020.\r\n\r\nDaniel built his career on solid foundations. At 16 he landed a job at \u200bThe Ivy, one of London's highest regarded dining destinations. He followed this up with a three-year stint under Australian-born Shane Osborn at two-Michelin-starred \u200bPied \u00e0 Terre, putting a modern twist on French classics.\r\n\r\nThe relentlessly driven young chef took his hunger for success to New York City, where he worked for culinary juggernaut Thomas Keller at three-Michelin-starred \u200bPer Se, earning a promotion to the role of sous chef having caught Keller's eye \u2013 and that is some eye to catch.\r\n\r\nThe Big Apple was not big enough, and Daniel seized the opportunity to join Paris\u2019three-Michelin-starred \u200bEpicure at \u200bLe Bristol in 2014, often touted as the world's best hotel restaurant. Daniel further refined his French cooking, impressing visiting guests and Parisians alike with his commitment to precision and respect for the classics.\r\n\r\nJoining neo-Parisian bistro BELON, in Hong Kong\u2019s vibrant SoHo neighbourhood, presented Daniel with a chance to helm his own kitchen and hesitate he did not. Daniel continues to push boundaries and delight diners with his daily changing seasonal menus. He takes great pride in mentoring young chefs and instilling the same commitment to excellence in them. Folks travel for his signature Roast Chicken.\r\n\r\nThe precise, minimalist presentation of his plates masks the hours of meticulous preparation and dedication that goes on behind the scenes. The decades of hard-won experience that go into producing something simple and beautiful is under the surface, revealed by the first bite.\r\n\r\nAlthough a private person who enjoys a good book, Daniel can often be found out and about sampling his favorite local Hong Kong eats after service. On the futile pursuit of perfection, he advises, \u201cPractice makes practice\u201d.","link":"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/tag\/daniel-calvert\/","name":"Daniel Calvert","slug":"daniel-calvert","taxonomy":"post_tag","meta":[],"yoast_head":"\nDaniel Calvert Archives - Gaggenau Home Chefs 2020<\/title>\n<meta name=\"robots\" content=\"index, follow\" \/>\n<meta name=\"googlebot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta name=\"bingbot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/tag\/daniel-calvert\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Daniel Calvert Archives - Gaggenau Home Chefs 2020\" \/>\n<meta property=\"og:description\" content=\"Dedication to your craft, continual self-improvement and commitment to the highest standards \u2013 this is what it takes to become Hong Kong\u2019s youngest Michelin-starred chef. With a CV that reads like a \u2018who\u2019s who\u2019 of the elite culinary world, Daniel learned from the very best, honing his skills in the world\u2019s top kitchens in London, New York and Paris. He immediately made his mark in Asia, preceding his star with Hong Kong Tatler’s ‘Best New Chef of 2018’ award and driving BELON in its unstoppable climb of \u200bAsia’s 50 Best Restaurants list. Continuing to achieve milestones, BELON earned itself the Highest Climber of Asia’s 50 Best Restaurants 2019, and in 2020 earned its place in the Top 5, placing fourth on the list. In 2019, under his watchful eye, BELON received its first Michelin star, an honour maintained in Michelin Guide 2020. Daniel built his career on solid foundations. At 16 he landed a job at \u200bThe Ivy, one of London’s highest regarded dining destinations. He followed this up with a three-year stint under Australian-born Shane Osborn at two-Michelin-starred \u200bPied \u00e0 Terre, putting a modern twist on French classics. The relentlessly driven young chef took his hunger for success to New York City, where he worked for culinary juggernaut Thomas Keller at three-Michelin-starred \u200bPer Se, earning a promotion to the role of sous chef having caught Keller’s eye \u2013 and that is some eye to catch. The Big Apple was not big enough, and Daniel seized the opportunity to join Paris\u2019three-Michelin-starred \u200bEpicure at \u200bLe Bristol in 2014, often touted as the world’s best hotel restaurant. Daniel further refined his French cooking, impressing visiting guests and Parisians alike with his commitment to precision and respect for the classics. Joining neo-Parisian bistro BELON, in Hong Kong\u2019s vibrant SoHo neighbourhood, presented Daniel with a chance to helm his own kitchen and hesitate he did not. Daniel continues to push boundaries and delight diners with his daily changing seasonal menus. He takes great pride in mentoring young chefs and instilling the same commitment to excellence in them. Folks travel for his signature Roast Chicken. The precise, minimalist presentation of his plates masks the hours of meticulous preparation and dedication that goes on behind the scenes. The decades of hard-won experience that go into producing something simple and beautiful is under the surface, revealed by the first bite. Although a private person who enjoys a good book, Daniel can often be found out and about sampling his favorite local Hong Kong eats after service. On the futile pursuit of perfection, he advises, \u201cPractice makes practice\u201d.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/tag\/daniel-calvert\/\" \/>\n<meta property=\"og:site_name\" content=\"Gaggenau Home Chefs 2020\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/#website\",\"url\":\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/\",\"name\":\"Gaggenau Home Chefs 2020\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"CollectionPage\",\"@id\":\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/tag\/daniel-calvert\/#webpage\",\"url\":\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/tag\/daniel-calvert\/\",\"name\":\"Daniel Calvert Archives - Gaggenau Home Chefs 2020\",\"isPartOf\":{\"@id\":\"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/#website\"},\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","_links":{"self":[{"href":"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/wp-json\/wp\/v2\/tags\/29"}],"collection":[{"href":"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/wp-json\/wp\/v2\/tags"}],"about":[{"href":"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/wp-json\/wp\/v2\/taxonomies\/post_tag"}],"wp:post_type":[{"href":"https:\/\/www.kih.com.hk\/GaggenauHomeChefs\/wp-json\/wp\/v2\/posts?tags=29"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}