Chef Daniel Gomez Sanchez of Madera - Biography

Menlo Park, CA

December 2012

Daniel Gomez Sanchez’s culinary approach combines a European education, strong California background, and varied experiences with traditional and modern techniques. After graduating from the University of Missouri – Columbia with a Hotel and Restaurant Management degree, Gomez Sanchez attended Escuela Universitaria de Hotelería y Turismo de Sant Pol de Mar in Barcelona, Spain. While earning his Postgrado de Cocina degree, he had the opportunity to work in the kitchen of Abac, the city’s notable Michelin-starred restaurant.

From Spain, Gomez Sanchez headed to Las Vegas where he held positions at some of the best-known and revered restaurants in the city, including Le Cirque, Restaurant Guy Savoy, and Restaurant Charlie. He then moved to California, where spent time as chef de partie at both The French Laundry and Cyrus, before taking on the role of senior sous chef at Napa’s Morimoto outpost. Gomez Sanchez is currently chef de cuisine at Madera, a Michelin-starred restaurant within the Rosewood Sand Hill® hotel in Menlo Park. He works there with Madera’s Executive Chef 2007 San Francisco Rising Star Peter Rudolph to source more then 80 percent of the hotel and restaurants product from local farms.