Chef Daniel Holloway is a chameleon in the kitchen with curious and artistic energy for menu development. While his signature style can be challenging to pin down, it oscillates between refined manicured works of art using fine French techniques and rustic comfort food meant to evoke a familiar warmth.
He is one half of a foodways project started with partner Marie Fitrion called Voodoo Haggis Stories, meant to explore third culture cuisines and reinvention of mindful fusion. With formal training in Culinary Management at Humber College, Chef Holloway has cooked for high-profile clients such as Margaret Atwood, Prince, and Vegan athlete turned deputy general for the green part of Canada, George Laraque.
As Executive Chef for Toronto-based catering company Urban Acorn, Holloway mastered cooking elevated plant-based menus with creations that have seen him featured on The Food Network, in Toronto Life, Huffington Post, Vice and The Globe and Mail. In 2016, he had the opportunity to do a brief stage at three Michelin star Atelier Crenn in San Francisco.
His career began with catering and pastries almost 20 years ago, and he spent a brief time at The Tempered Room during the pandemic as their Viennoiserie and Farmhouse Tavern heading their bread, fermentation, and pastry programs.
In 2020, Holloway transitioned into an instructor (in-person and online) and spokesperson for various brands. He is the Intermediate bread maker at Bake Good Academy, has worked with students as a guest chef at George Brown College and Stratford Chefs School and, more recently, as the in-kitchen advisor for the non-profit Foodpreneur Lab.