Born in Switzerland Chef Daniel Schweizer discovered the love for cooking from his uncle, who had a restaurant in Geneva, Switzerland. He knew very quickly that he wanted to be a Chef.
His journey began in 1980 when he started a three year apprenticeship program in Switzerland. Thereafter he traveled throughout Switzerland to learn the various cuisines and languages firstly to Geneva were he learned French and classical French Cuisine, then to Locarno were he learned Italian and Italian Regional Cuisine.
His journey took him to Los Angeles, California and eventually his final destination, Jamaica. That was 25 years ago!
In Jamaica Chef Schweizer has held various positions as Executive Chef including Morgan’s Harbor Hotel, Temple Hall Estate, Plantation Inn and for the past 19 years Goddard Catering Group Jamaica Ltd.
Chef Schweizer has a passion for Caribbean Cuisine combined with European style cooking, he particularly enjoys fusing unusual flavors and ingredients. He is passionate about training young chefs and the development of Contemporary Caribbean Cuisine
Marinated Snapper on planks soaked in beer & pimento for additional flavor