Chef Daniel grew up in Montreal nearby the Jean-Talon Market. Being surrounded by this amazing produce, among the culinary riches of the city, stoked his passion for cuisine. He praises his mom for being an excellent cook—she passed along those culinary talents to her youngest of five.
Following culinary school, Chef Daniel explored the world. His early career in Vancouver brought work in coveted Californian-style influenced restaurants as well as upscale Italian eateries. Tokyo was next—ten years in Japan brought learning and teaching experiences along with a broader perspective on the world; not the least of which included a pizza apprenticeship along the magnificent coastline of Naples, Italy. His extensive travels allow Chef Daniel to masterfully incorporate global flavours synonymous with his culinary vision into his day-to-day recipes.
Chef Daniel has racked up Gold, Silver and Bronze medals for Aramark in national and provincial competitions. His talent is undisputed! In addition, he has the remarkable ability to re-invent himself in order to remain relevant in today’s culinary landscape. His cooking style is modern, with a focus on authenticity. He favours light, textured cooking and promotes the use of local and seasonal produce. When he’s not busy in the kitchen, Chef Daniel enjoys travelling with his family, and is an avid vintage cookbooks collector.
Executive Chef Daniel Poulin has been with Aramark since 2004.