Chef Daniel Holzman
Follow him Here: @chefholzman
Daniel Holzman started cooking at the age of 15 at the elite Le Bernardin in New York City. Four years later, he attended The Culinary Institute of America on a full scholarship from the James Beard Foundation. Since then, he’s worked at numerous acclaimed eateries including Palladin, Napa, The Campton Place, Aqua, Jardinière, and Axe. In 2010, Daniel co-created The Meatball Shop, dedicated to serving the best meatballs in the world, in New York City. He is the co-author of the best-selling The Meatball Shop Cookbook, published in 2011, and is the co-author of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, released in 2022. Over the course of his culinary career, he has been featured in publications such as The New York Times, Saveur, GQ, People, and Food Network Magazine and has appeared on Selena + Chef, The Tonight Show, and Good Morning America, among others. He now owns and operates Danny Boy’s Famous Original Pizza, the New York-style slice joint of his childhood dreams, in Los Angeles.