Daniel de La Falaise works as an itinerant chef for eclectic international clients, catering bespoke events for brands and private individuals.
He trained as a chef at Harry’s Bar in London's Mayfair.
His focus is the inherent synergies that occur between the realms of vegetable, fruit and herbs. The result is a celebration of the vitality of natural ingredients.
La Falaise focuses on sourcing from independent producers, thus honouring sustainable agriculture and peasant traditions.
His writing and photography have appeared in Vogue: Paris, Deutschland, España, Italia, US, Air France Magazine, Acne Paper and Holiday Magazine. His first cookbook, Nature’s Larder: Cooking with the Senses, was published in 2015 by Rizzoli New York.
LE GARDE-MANGER DE LA FALAISE, his line of fine larder essentials, was launched in 2010.
He has been profiled in The New York Times, The Wall Street Journal, Town & Country and Vogue.
He is based in southwest France with his wife, Molly and their young son, Louis.