Daniel Barron

Executive Chef at Blue Point Coastal Cuisine

Executive Chef Daniel Barron fell in love with cooking the first time he stepped into a restaurant kitchen.  The heat, pressure, and excitement all called his name.  As soon as Chef Barron was old enough to legally work, at the age of 13 years old, he started cooking professionally.  Daniel took to the heat of a restaurant kitchen like a fish to water; he knew immediately that this was the life for him.

A native of Detroit, Chef Barron attended the American Culinary Federation Apprenticeship Program at one of Americas top boutique hotels, The Townsend Hotel in Birmingham, Michigan.  To compliment his artistic side, Daniel followed this Apprenticeship with an Associate of Arts Degree in Business Management from Wayne State University.  His curiosity for different cuisines and cultures took him to many of the top kitchens in the U.S., working in Nashville, New York City, New Jersey, and Los Angeles, to name a few.

While working as Executive Chef for Mad Platter in Nashville, TN, he was nominated for the prestigious James Beard Award for Best Chef/Restaurant Southeast.  Operating one of Nashville’s top kitchens, he achieved local and regional notoriety with creative and original cuisine using the freshest of local ingredients.

He then traveled north to New York City, NY working at Cesca, a Southern Italian Restaurant and received 3 Stars from the New York Times as well as positive reviews by Gourmet Magazine.   The opportunity to open the upscale steak and fresh seafood concept in Donald Trump’s Premier Casino Restaurant took him to Atlantic City, NJ and Trump Entertainment.   Chef Daniel helped establish Windows of Hope Family Relief Fund raising over 23 million dollars for the families of restaurant workers in the World Trade Center following 9/11.
Most recently, Chef Daniel’s menu at AnQi in Costa Mesa, CA was ranked as one of the Top Ten Molecular Gastronomy Restaurants in America by Gayot.com.  Here Chef honed his interest and talent using modern techniques such as molecular gastronomy while creating a wide array of different cuisines.

Today, Chef Daniel is the Executive Chef for Blue Point Coastal Cuisine, an upscale, local favorite seafood restaurant in San Diego’s popular downtown Gaslamp Quarter.  Blue Point is owned and operated by San Diego’s premier restaurant family the Cohn Restaurant Group.  David and Lesley Cohn are very excited to introduce Chef Daniel’s modern techniques with the classic elegance of this San Francisco style super club.

Chef Barron’s favorite aspect of the Heart of the House is the ability to freely display his imagination and develop his team into tomorrow’s next great chefs.   As he says, “There isn’t any point in creating an amazing dish if you can’t teach your team to replicate it.”

View Event Schedule >>