Rising Star Chef Daniel Holzman of The Meatball Shop - Biography

New York, NY

September 2016

Fifteen-year-old Daniel Holzman began cooking at Le Bernardin and remained there for four years until, at the suggestion of Chef Eric Ripert, he attended the Culinary Institute of America with a full scholarship from the James Beard Foundation. Career-wise, Holzman was off to a stellar start. Before graduation, Holzman accepted a position at the soon-to-open Palladin in New York City. Six months later, Jean-Louis Palladin asked Holzman if he would be willing to move to Las Vegas to fill a vacancy at his flagship restaurant, Napa. Holzman began what would ultimately become a 10-year culinary journey through some of the West Coast’s finest restaurants, including Campton Place, The Fifth Floor, Aqua, and Jardinière.

By 2010, Holzman returned home to team up with Michael Chernow and open The Meatball Shop on New York’s Lower East Side. The mix-and-match menu of meatballs served in a warm and convivial environment was an instant hit. Five more locations followed across Manhattan and Brooklyn, with bar Underballs beneath the Chelsea location. By 2011, Holzman had co-authored and published The Meatball Shop Cookbook. In 2013, he was named a StarChefs Rising Star.

Holzman has appeared on “Good Morning America,” “Today,” “Chelsea Lately,” and “The Tonight Show,” and has been featured in such publications as The New York Times, Food & Wine, Saveur, People, Food Network Magazine, and GQ.