Daniel Rose (chef)

Daniel Rose is an American chef known for his innovative and highly acclaimed French cuisine. He is best known for his Paris restaurant, Spring, which he founded in 2006.

Rose was raised in the Chicago area and developed an early interest in cooking. He pursued his culinary education at the Institut Paul Bocuse in Lyon, France. Following his studies, he gained experience working in several prestigious restaurants in France and Italy.

Spring initially operated as a small, intimate restaurant in the ninth arrondissement of Paris, quickly gaining a reputation for its refined, seasonal menus and focus on fresh ingredients. Rose emphasized a market-driven approach, adapting the menu daily based on the availability of the best produce. The restaurant's success led to its relocation to larger premises near the Louvre Museum in 2015, allowing for an expanded dining room and the addition of a more casual bistro, La Bourse et Le Vie.

Beyond Spring and La Bourse et Le Vie, Rose has also been involved in other culinary projects, including collaborations and consulting. His cooking style is characterized by its respect for traditional French techniques while incorporating modern sensibilities and a personal touch. He has received numerous accolades for his work, solidifying his position as a significant figure in the contemporary French culinary scene.