About Me

Daniel Angerer's culinary career has taken him from the finest kitchens throughout Europe to several of New York's well-regarded dining establishments. Under the tutelage of some of the world's cooking luminaries such as Joel Robuchon, Heinz Winkler, Tony May at San Domenico, Jean-Georges and David Bouley, chef Angerer has extracted and refined his own personalized cooking style. Chef Angerer’s cooking style is pure, vibrant and resourceful. He can make the simplest ingredient taste exquisite. This skill brought him victory on Iron Chef America where he made the secret ingredient “beer” taste superb in dish after dish. Chef highlights fresh herbs and natural reductions for seasoning and for richness avocado and extra virgin oils are staples in his culinary pantry. After earning a bachelor's degree in hotel & restaurant business school in Austria, Chef Angerer embarked upon a career of changing people's traditional culinary impressions, beginning at the Residenz Heinz Winkler in Munich, Germany. As an eager and talented member of the kitchen, this was his first experience working in an international dining scene. His eyes opened and his appetite for more experience whetted, Joel Robuchon in Paris was his next step. Under the guidance and mentoring of Joel Robuchon (voted "World's best" by Michelin Guide), Chef Angerer set his sights on New York. First at the original San Domenico on 59th St. in NY, and later at Jean-Georges as one of the opening Chefs. Later he became the Chef de Cuisine at Bouley Bakery where he manned in tandem the stoves with owner David Bouley. Critics and peers alike took note and praised his work at Alouette where he was the opening chef. Next Angerer partnered with a top notch seafood purveyor to open the acclaimed fine dining seafood restaurants Fresh, Shore, and Coast. In 2006 Chef Angerer opened his own restaurant, Klee Brasserie and continued to grow further with Brats – Dogs & Wieners, and showcased artisan cheeses in his Little Cheese Pub. Currently working on his first cook book embodying his culinary principle under the title "Sugar from Peas and Butter from Lettuce." Chef Angerer's passion, commitment to fresh cuisine, love of the herb and pure ingredient and his culinary vision are expressed daily in various ongoing consulting projects.