Today we’d like to introduce you to Daniel Vercher.
Daniel, can you briefly walk us through your story – how you started and how you got to where you are today.
My life has not always been great. I knew since I was ten that I wanted to be a chef because I cooked for my disabled parents. As a kid, we would move from rent house to rent house and the lights would get turned off on occasion.
I looked at my life at 14 and told myself I did not want to grow up and be in poverty. So I started to train at the age of 16 win kitchens I worked 50 hour work weeks in high school at a hotel restaurant. There were times that chefs would kick my ass day in and day out not to make me better just cause they were deuche bags that didn’t care about young cooks, Well it made me better it made me whom I am today. I told myself once more that I did not want to be that type of chef I wanted to be the chef that mentors loves respects and builds his team up. Those were the early 90s where chefs still through spatulas at you and kitchens were still mysteries I perservered and graduated high school and stayed working two jobs to move up and become a chef.
At the age of 22, I took my first chef manager job at a hotel. I was too young but that’s what I wanted. and somehow for a brief time I turned into the douche bag yelling crazy chef… As I worked in Houston restaurant hotels and country club I moved up as did my salary. I was featured on food network and spike tv in chef completion series which I learned a lot. I have beat poverty and turned into the chef I wanted to be years ago but at the age of 40 I still have a ways to go and If I could tell any young chef some advice it would be treat people nice and create great relationships.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Road for me has been in a lot of valleys as a young boy I got ran over and almost died I also had seizures and other health issues so I have always tried to persevere and work longer and harder than everyone else. I lost my mom six years ago and miss her dearly.
Alright – so let’s talk business. Tell us about Guckenheimer – what should we know?
I work for guckenheimer at technipfmc in the oil and gas corporate dining sector. We nourish people and create great dining experiences.
Is there a characteristic or quality that you feel is essential to success?
Dedication, working hard, being the best and energy.
- Phone: 7136142574
- Email: firstname.lastname@example.org
- Instagram: chefdanielvercher