Christopher Daly A.O.S.
Denise Yuspeh Hidalgo
By J. Neal Morales
Whether he’s combining
traditional flavors, as Moira Hodgson writes, or
fixing up an interesting dish of Pork Crubeens in
which he delightfully includes the head, tail, and
ears; one thing remains true about Christopher Daly.
You will always receive service with a smile.
Christopher Daly is an executive chef, educated at
the Culinary Institute of America Located just north
of New York City in Hyde Park.
Daly did his externship through CIA at the world
renowned Beverly Hills restaurant, L’Orangerie.
There, he was trained in classical and contemporary
French Cuisine. By extending his externship Daly
also served as Chef de Cuisine at Rose Café the
cutting edge contemporary California Style
Restaurant run by Rockenwagner alums Steve Mathews
and Devlin Stuart.
Daly’s career has taken him from Los Angeles to New
York City to Paris and back where he has also worked
as Stagier at Bouley, a New York Times 4 Star
establishment and a handful of Michelin 3 stars.
In 1990 Daly accepted a position as Chef D’Partie at
Checkers in Los Angeles where he worked the hotline
nightly with Thomas Keller and Robert Gadsby. Indeed
it seemed as though this would be Daly’s home base,
California. He remained in the state for several
years with positions Chef de Cuisine at the Santa
Monica Yacht Club; Los Angeles International
Culinary Institute (LAICI) and as Sous Chef at Tatou
Beverly Hills and was the subject of cover and
feature stories in Nations Restaurant News and The
Los Angeles Times Review.
Perhaps it was the milder weather, the romanticism
associated with venue, or perhaps just a fondness
for the locale, but Christopher Daly was in a New
York state of mind by 1993. With the title of
Executive Chef, the 140-seat West Broadway
Restaurant Gallery Bar hired Daly who not only
designed and priced the menus for lunch, dinner, and
the bar –but also, wrote and priced the wine lists.
His next assignment landed him at the Plaza Hotel.
The chef in charge of The Edwardian Room, Daly
played a major role in the French/American
Restaurant’s near $3 million dollar annual sales
report. This time his clients included world
renowned guests and food world luminaries such as
Kevin Zraly who helped conduct wine tastings and
dinners for Smith Barney. His time there earned him
the DiRona Award in 1996 and 1997. So how does an
award-winning executive chef celebrate the coming of
the new millennium? Well he moves on.
At Bellew, in New York Daly was hired to be their
executive chef in 1997 and won several accolades
from The New York Times, The New York Observer and
Zagat to name a few.
With the passing of owner Joe Tummulty Daly began
his private work which led to stints as The Chef for
The Arch Bishop of New York and then years later to
serving several US Ambassadors. In the interim Daly
has also created Hip4Kids which is an 11 year old
not for Profit Company that was designed to teach
children and parents about healthy eating to combat
childhood obesity and type II diabetes.
To Date Hip4Kids has educated over 200,000 children
and their parents here and across the country. To
facilitate funding for Hip4Kids Daly has also
created Hip World Foods, his answer to “The Next
Paul Newman Company” Sales of the products provide
the funding for Hip4Kids and Daly has 5 US Food
Patents employed in the creation of 200 functional
food products, his first The Chocolate HIP Cookie
was first rolled out for a special event for Dr.Oz
in Grand Central Terminal has appeared on Rachael
Ray’s Healthy Snack of the Day for purchase through
www.hipsnacks.com &is now available for retail. Daly
continues to teach, cook privately and consult as
well as helming Hip4Kids and is looking forward to
an ambitious jobs creation program he has been
planning to launch with local schools for community
chef teachers that would work through their schools
and Hip4Kids to continue bringing programming to New
York’s neediest neighborhoods.