BIO: Chef de Cuisine Daniel Gomez Sanchez
Daniel Gomez Sanchez is the Chef de Cuisine of Madera, the signature Michelin-starred restaurant at Rosewood Sand Hill® in Menlo Park. Chef Gomez Sanchez is a proven culinary leader with a resume that reads like a guide to some of the finest dining establishments in the United States and abroad. The past 14 years have seen him rise steadily through the culinary ranks, leading the kitchens of high-wattage restaurants in California and beyond.
Chef Gomez Sanchez comes to Madera after working as Senior Sous Chef at the popular Napa restaurant, Morimoto, collaborating with owners to help open the high-profile establishment. Prior to Morimoto, Gomez Sanchez spent time in the role of Chef de Partie at The French Laundry, in Yountville, CA, which Restaurant Magazine named the “Best Restaurant in the World” in 2003 and 2004. The acclaimed restaurant has also been honored with three Michelin stars each year since 2006. Sanchez also held the role of Chef de Partie at the two-Michelin star restaurant Cyrus, in Healdsburg, CA, where he further honed his skills in the art of fine dining.
Before moving to California’s wine country, Gomez Sanchez held positions at some of the best-known and revered restaurants in Las Vegas, including Le Cirque, Restaurant Guy Savoy and Restaurant Charlie, all of which were awarded Michelin stars. Prior to his culinary appointments in Las Vegas, he gained further professional experience while attending EUHT StPOL (Escuela Universitaria de Hotelería y Turismo de Sant Pol de Mar) in Barcelona, Spain. It was while earning his Postgrado de Cocina degree that he had the opportunity to work in the kitchen of Abac, the city’s notable Michelin-starred restaurant. Gomez Sanchez also holds a Hotel and Restaurant Management degree from the University of Missouri-Columbia.