Chef Daniel Mowles

Daniel Mowles is known for a relentless approach to culinary excellence and his talent for creating bold and innovative cuisine.

Great food infused with seasonality and a true passion has always been Mowles’s focus. “I eat, sleep, and dream of food,” says Mowles, “It’s the only thing I know and the only thing I have ever pursued in life.”

A native of southwest Virginia, Mowles began his culinary career working in a small kitchen under a retired White House executive chef. Mowles began to see his passion and love for food unfold and decided to pursue bigger and better dreams. Mowles took a one way ticket and flew to London to begin training at Le Cordon Bleu to graduate with the Grande Diploma. 18 months later, Mowles had no visa in the UK and was forced to move back to Virginia. Upon returning to his home town of Roanoke, Mowles began to unfold his innovative style at Metro. He captured a devoted clientele. Mowles among others had brought something new to this small town.

In February 2006, Mowles packed up and moved to Miami and began a busy two years at the exclusive Setai Hotel. Working under the notorious Shawn Hergatt, Mowles honed his skills.

Fall of 2008 chef Mowles began a journey as Chef de Cuisine at the Roger Smith Hotel to breath new life to this iconic hotel in New York City.  Mowles excites the taste of local and sustainable products around the area as well as redefining a new American cuisine.