Rising Star Chef Daniel Eardley of Chestnut - Biography
2007 New York Rising Star Chef Daniel Eardley first appreciated sustainable agriculture while working on his family’s small upstate New York farm as a child.
He attended culinary school at the Culinary Institute of America in Hyde Park, NY and graduated with honors. His first job out of school was in Napa at Tra Vigne. From there, he traveled throughout the valley and San Francisco, working for free to learn as much as he could about the industry.
He worked for Larry Forgione at American Place in St. Louis for several years. At the end of its run, he left to open Washington Park in New York under mentor Jonathan Waxman. After its closing, Eardley traveled around Mexico and Europe before returning to New York for consulting work. Soon afterward, Eardley landed at Chestnut in Brooklyn, where he focuses on organic products from small local farms, minimal preparations and accessible wines to match. He still frequents Hudson Valley to forage for indigenous ingredients, such as wild mushrooms and ramps.