"Consistency is the key. Anyone can do something great once. Success lies in doing the same things over and over again, striving for excellence in every plate."
From a low-key commuter town in southeast England to star-studded kitchens in London, Paris, New York and Hong Kong, Daniel Calvert’s self-propelled rise to stardom is the stuff of dreams. He crossed the Atlantic to hone his skills as sous chef at Per Se in New York City, followed by a placement at Epicure at Le Bristol in Paris – both reputed establishments with three Michelin stars. Living and working across several of the world’s culinary capitals has made Daniel an open-minded chef, with a willingness to embrace versatile cultural influences and ingredients. Helmed by his singular vision, SÉZANNE was awarded one Michelin star less than six months after its launch.