Daniel Holzman is the chef and co-owner of The Meatball Shop in New York City. Daniel started his cooking career at the age of 15 at Le Bernardin in New York City and remained there for 4 years until he attended the Culinary Institute of America with a full scholarship from the James Beard Foundation. Prior to graduation, Daniel accepted a position at the soon-to-open Palladin in New York City under chef Jean-Louis. Six months later, Jean-Louis asked Daniel if he would be willing to move to Las Vegas, NV, to fill a vacancy at his flagship restaurant, Napa, in the Rio Hotel. Accepting the offer, Daniel began what would ultimately become a 10-year culinary journey through some of the West Coast’s finest restaurants including The Campton Place, The Fifth Floor, Aqua and Jardinière. Daniel stepped into his first management role as chef of the organic bistro, Axe, in Venice, Los Angeles. After a year at Axe, Daniel accepted the position of executive chef at the Inn of the Seventh Ray, a 250-seat restaurant in the Topanga hills.
In 2010, Daniel returned to his hometown of New York City to team up with his childhood friend Michael Chernow and debut The Meatball Shop in New York City’s Lower East Side. Four more locations of The Meatball Shop—in Williamsburg, the West Village, Chelsea and the Upper East Side—opened in quick succession. Daniel also co-authored The Meatball Shop Cookbook, which was published to much acclaim in 2011.GET THE RECIPE>