Daniel Le
Essex Pearl
First generation Vietnamese-American Chef, Daniel’s appreciation for food grew from being immersed in traditional Vietnamese cooking at a young age. While spending summers at his grandparents’ shrimp trawler businesses in Louisiana, Daniel spent his time on the boats bringing fresh shrimp to the coast while learning to appreciate the delicacy of seafood.
Since the age... READ MORE
First generation Vietnamese-American Chef, Daniel’s appreciation for food grew from being immersed in traditional Vietnamese cooking at a young age. While spending summers at his grandparents’ shrimp trawler businesses in Louisiana, Daniel spent his time on the boats bringing fresh shrimp to the coast while learning to appreciate the delicacy of seafood.
Since the age of 15, Daniel began his career in the kitchen and has worked his way at notable places such as the Ritz Carlton and Roy’s Pacific Rim. Most recently, Daniel has been instrumental in the success of the ever popular Hanoi House in East Village, and The Tyger in SoHo.
Daniel’s signature cooking style is inspired by American classics paired with flavors of both the Northern and Southern regions of Vietnam. He combines the fresh and light profiles of seafood and fresh herbs from Hanoi, to the bolder profiles of Phan Thiet from the south.
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