Daniel Walker, Executive Chef at Lidia’s Pittsburgh, was introduced to cooking and agricultural life at an early age. Originally from Kansas City, he spent his childhood summers picking wild berries and visiting his grandmother’s garden in Missouri. He credits his grandmother for teaching him his first recipes, instilling in him a deep love for food, and always bringing family together around the table.
In 2008, at the age of 24, Daniel took his first chef position at the historic Riverside Hotel, just outside of Rocky Mountain National Park in Colorado. At the Riverside, Daniel learned the importance of sourcing local, seasonal ingredients, and the power of creating a sense of community for his guests. Daniel spent the next couple of years cooking in Colorado, before returning home to Kansas City in 2010, where he worked as Sous Chef at Lidia’s Kansas City, under the direction of Executive Chef Dan Swinney.
In 2014, Daniel took his hunger to learn to Lidia’s flagship New York restaurant, Felidia’s, where he worked as Sous Chef directly alongside Lidia Bastianich and Executive Chef Fortunato Nicotra. Now Executive Chef at Lidia’s Pittsburgh, he continues to be inspired by Lidia’s passion for food, and enjoys sharing the vibrancy of Italian cuisine and culture with his guests every day.