Photo by Adrian Gaut, T Magazine - The New York Times

Photo by Adrian Gaut, T Magazine - The New York Times

Daniel de La Falaise is an itinerant chef based in southwest France. He caters bespoke events for international brands and private clients, notably in the fashion and entertainment industries.

Clients include: Baccarat, Berluti, Byredo, Cartier, Chanel, Chloé, Loro Piana, Marc Jacobs, The Row, Schiaparelli, J.M. Weston, Yves Saint Laurent…

La Falaise trained as a professional chef at Harry’s Bar, under Milanese Maestro Alberico Penati. 

He has contributed food writing and photography to Acne Paper, Air France Magazine, Holiday Magazine, Regain Magazine, WM Brown, Yolo Journal, and Vogue. His first cookbook, Nature’s Larder: Cooking with the Senses, was published in 2015 by Rizzoli New York. 

He has been profiled in The New York Times, Le Monde, The Wall Street Journal, GQ and Vogue.