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Fresh and Sustainable
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San Diego

Daniel Barron, Executive Chef

A native of Detroit, Chef Daniel Barron attended the American Culinary Federation Apprenticeship Program at one of America’s top boutique hotels in Birmingham, Michigan. His curiosity for different cuisines and cultures led him to many top kitchens in the U.S., including Mad Platter in Nashville where he was nominated for the prestigious James Beard Award for Best Chef/Restaurant Southeast, and Cesca in New York City where he received 3 Stars from the New York Times as well as positive reviews by Gourmet Magazine. While in New York City, Chef Daniel also helped establish Windows of Hope Family Relief Fund, raising over 23 million dollars for the families of restaurant workers in the World Trade Center following 9/11.

Before joining The Oceanaire Seafood Room, Chef Daniel’s menu at AnQi in Costa Mesa, CA, was ranked as one of the Top Ten Molecular Gastronomy Restaurants in America by Gayot.com. When Chef Daniel isn’t creating new specialties at The Oceanaire, he can be found giving his time to industry fundraisers such as the Liver Foundation’s “Flavors” culinary gala, and the Alzheimer’s Association “Our Bright Future” gala. In addition, Chef Daniel regularly hosts foodie events for charity and donates proceeds to philanthropic organizations such as the Make-a-Wish Foundation, Susan G. Komen For the Cure, and local shelters.

Executive Sous Chef Brandon Garcia

Sous Chef Christopher Dionisio

Certain activities provided by this website may be covered by U.S. Patent No. 5,930,474.




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