Daniel Burns

New York

Chef Daniel Burns is a Canadian-born chef known for his cerebral approach to cuisine, blending Nordic influences with modernist techniques. He first gained recognition working at The Fat Duck in the UK under Heston Blumenthal, where he honed his skills in experimental gastronomy. Later, he moved to Noma in Copenhagen, further developing his minimalist flavor-forward style.

In New York City, Burns made a significant impact as the head of research and development at Momofuku before launching his own acclaimed projects. He co-founded Tørst and its Michelin-starred sister restaurant, Luksus, in Brooklyn, where he masterfully paired refined Nordic-inspired dishes with craft beer. Luksus was the first restaurant to receive a Michelin star while offering an exclusively beer-focused beverage program.

Burns later co-authored Food & Beer (2016), exploring the intersection of gastronomy and brewing. His meticulous approach and commitment to innovation have cemented his reputation as a chef who pushes boundaries while maintaining a deep respect for ingredients.