Christopher Daly By J. Neal Morales Whether he is combining different flavor combinations of shellfish, as Moira Hodgson or Bill Grimes of The New York Times 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 famous Culinary Institue of America (CIA). Located just north of New York City in Hyde Park, the property once owned by the New York Province of the Society of Jesus (The Jesuits). Daly served his externship through CIA at the world-renowned Beverly Hills restaurant, L'Orangerie. There, he was trained in classical and contemporary French Cuisine by Three-Star Michelin Chef Francoise Meightemer. By extending his externship Daly also served as Chef de Cuisine at Rose Cafe, the forefront contemporary California Style Restaurant run by Rockenwagner alums Steve Mathews and Timothy Stewart. After serving an extended combined apprentice at L'Orangerie and Rose Cafe in Venice, Daly returned to New York to complete his degree at C.I.A and upon graduation moved on to stage for several months at The New York Times Four-Star French eatery Bouley. Here Daly worked side by side with Chef David Bouley and Chef Craig Shelton. But Daly could not say goodbye to California just yet as he accepted a position as Chef D'Partie at Checkers in Los Angeles after graduation, working side by side on the hotline with Thomas Keller and later becoming a member of the original Team Keller which was the vehicle for Keller to conduct tastings for investors needed to open the French Laundry. After Keller left Checkers, Daly remained in Los Angeles for the next few years with positions as Sous Chef at Tatou in Beverly Hills and Chef de Cuisine at the Santa Monica Yacht Club at the Los Angeles International Culinary Institute (LAICI) and simultaneously as Chef de Cuisine of The Santa Monica Yacht Club, Working there with world renowned chef Raymond Hoffmeister C.M.C. on an ambitious program to establish an American Culinary Federation Program for apprenticeships. It was the milder weather, the romanticism associated with venue, or 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 Three-Star New York Times reviewed the 140-seat West Broadway Restaurant Gallery Bar. Daly not only designed all menus but also wrote all wine lists and designed the award-winning cellar. At this time Daly's cooking attracted Mildred Amico the program director of The James Beard Foundation, Mildred soon became a regular at West Broadway and Daly was invited to cook his first of several dinners at the Beard House in Greenwich Village. His next assignment landed him at the Plaza Hotel as the executive chef in charge of The Edwardian Room, Daly played a key role in the French/American Restaurants near $5 million-dollar annual sales report. This time his clients included world reknowned guests and food world luminaries such as Kevin Zraly formerly of Windows on the World, who helped conduct wine tastings and dinners for Smith Barney. His time there earned him the DiRona Award for 1995, 1996, and 1997. So how does an award-winning executive chef celebrate the coming of the new millenium? Well, he moves on. At Bellew, in New York Daly was hired through Chef Rick Moonen of Oceana to be their executive chef in 1997 to hire, train, and supervise his own staff. At Bellew Daly designed his own kitchen and worked in conjunction with Morris Nathanson who designed the dining space. After the passing of Bellew Owner Joseph Tumulty Daly decided to further refine his skills with extended stages in Paris for Philippe Contacini and Pierre Gaignaire. Back in NYC, the next step was to reestablish contact with Robert Gadsby whom Daly worked with extensively while both he and Robert were under the tutelage of Thomas Keller. The Noe concept was to design, staff, and train personnel for Omni Hotels International for fine dining, room service, and banquets. After several years which entailed extensive multi state commuting, Daly "took a break" and stepped in to design the concept and menus and train the staff for Aroma Wine Bar/Kitchen in The East Village. It was supposed to be a quiet respite and a return to the simple authentic Italian Regional Cooking Daly had embraced prior to attending The CIA. It turned into recognition from every critic in NYC, a television series known as "Recipe for Success" and placement in The Michelin Guides NYC debut. Seeking a slower pace Daly began work after leaving Aroma as the private chef to The United States Ambassador to Belgium. This was the beginning of several years of working privately for the political and business elite of The United States. Later to reengage restaurants Daly would helm Sorrell Wine Bar Bistro where he would receive his third New York Times review. Years later with the closing of Sorrell Daly found himself in the catering and events world where he would finish out his work in New York City. Daly moved back to upstate New York and found himself at the original Limni until pressed back into service by JK Chef Collection which catered privately to elite clients. For many years Daly kept one foot in restaurant consulting and as a result worked in tandem with YES Hospitality on special projects which designed concepts in The Hamptons and beyond,