CHEF DANIEL LINSAY
Chef Daniel Linsay grew up in Boston, Massachusetts, where early interest in cooking was sparked by watching Alton Brown on the Food Network and making meals for his family in middle school. In college, he worked at local sandwich shops before attending the Culinary Institute of America in upstate New York.
Daniel moved to New York City in 2017 and began his professional career at Prune in the East Village, working for two and a half years as a line cook and later a sous chef under Gabrielle Hamilton. He then joined Oxalis (1 Michelin Star) in Brooklyn, starting as a line cook and eventually becoming a sous chef while working through the pandemic. His next roles included Sous Chef at Laser Wolf and helping open Fort Greene hotspot, Theodora.
Daniel’s cooking draws from his background in French, Mediterranean, and Middle Eastern cuisines. His main area of interest is modern Jewish dairy cooking, which he explores through L&L Dairy, his pop-up concept. The project focuses on vegetarian and pescatarian dishes and takes inspiration from the “old world classics” broug.
