Meet Chef Daniel Ackermann.
Daniel grew up in Tulsa and ended up going to school at OSU Tulsa, where he really dove into his cooking career. Outside of work, he has an interest in film and film history as an art form. Some of his favorite directors include Orson Wells and Jean Renoir. Daniel also likes weightlifting and staying active, and hanging out with his dog, Larry David.
Tell us a bit about yourself and how your cooking journey started!
I didn’t grow up in a cooking family and basically grew up only knowing how to cook spaghetti. Started the traditional “server-to-kitchen” career path early on, and after working my way up in kitchens, I decided to take cooking more seriously after college. I am heavily inspired by Chinese and Mexican cuisine.
What is your biggest pet peeve, food related or otherwise?
Dishonesty.
What is your favorite kitchen memory or bit?
*insert obscure joke here*
What is the best piece of advice you’ve received (recently or ever)?
Measure twice, cut once.
What is your DND alignment?
Chaotic Good.
What is your favorite restaurant in Tulsa?
Kai and El Rio Verde.