Chef Greg Daniels
"Best Gastropub", Draft Magazine
Executive Chef/Partner, Haven Gastropub + Provisions Market, Orange, CA
In Southern California, Daniels is known for creating dishes that push the boundaries of what is commonly known as pub food, but it has been a long journey from where it all began – in a fast food joint where he worked at the age of 15. It was there that Daniels’ interest in cooking was sparked – it was where he fell in love with the camaraderie of a restaurant environment. In his 20s, Daniels paid the bills by working as a bartender at several Orange County restaurants and lounges, but he set his sights on the back of the house.
Daniels decided to follow his passion into the kitchen when he enrolled in the Le Cordon Bleu program at the California School of Culinary Arts in Pasadena, where he graduated in 2005. Daniels went on to work as a line cook at for two noted Orange County Chefs – Chef Pascal, who owned the now-closed Pascal in Newport Beach, and Executive Chef Andrew Sutton of Napa Rose in Anaheim.
“We wanted to create a place where we would want to hang out.” - Chef Daniels
And that place is Haven Gastropub, one of the most popular dining destinations in Orange County since the day it opened in 2009. At the helm in the kitchen is Executive Chef & Partner, Greg Daniels, who is responsible for the acclaimed menu that presents an innovative take on American and European comfort foods. In fact, his recipe for the restaurant’s best-selling Haven Burger was featured in Food & Wine Magazine’s Cocktail Book and voted “Best Burger” by CBS Los Angeles. The gastropub, which Daniels owns with Partner Wil Dee, was named “Best Gastropub” by Draft Magazine.
Showcasing his trademark "innovative comfort food", Chef Daniels has curated a basket full of perfect-for-summer artisan ingredients along with recipes and step-by-step video tutorials to help take this summer's culinary adventures to the next level!