Photo by Adrian Gaut

Photo by Adrian Gaut

Daniel de La Falaise works as an itinerant chef for eclectic international clients, catering bespoke events for brands and private individuals.

Clients include: Baccarat, Byredo, Maison Cartier, Maison Chanel, Maison Chloé, Marc Jacobs, The Row, Swarovski, Maison Schiaparelli, Theory, J.M. Weston, Maison Yves Saint Laurent…

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 sources food and wines 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, Holiday Magazine and Regain Magazine. 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, The Wall Street Journal, Town & Country and Vogue