Chef Ben Hoyle discusses career at Daniel Restaurant in New York

Scottish-born Chef de Partie Ben Hoyle has transitioned from washing dishes at a local pub at age 14 to working in high-pressure, Michelin-starred kitchens. Hoyle recently joined Daniel Boulud’s renowned Daniel Restaurant in New York City, an institution known for hosting high-profile figures including world leaders and celebrities.

Specializing as a Poissonnier, or fish chef, Hoyle has spent five years honing his skills across Europe and the United States. His experience ranges from working with hyper-local seafood in the Scottish Highlands to managing the intense pace of elite New York City dining establishments.