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Chef Daniel Barron

Executive Chef

With over 18 years of experience, Chef Daniel Barron ran some of America’s top kitchens in New York City, Beverly Hills, Nashville, and a top Atlantic City casino, to name a few.  He has also been the Executive Chef for some of San Diego’s favorite restaurants, including the prestigious La Valencia Hotel and Blue Point Coastal Cuisine, an upscale seafood restaurant owned and operated by the Cohn Restaurant Group.

Chef Daniel has been awarded and ranked as one of the nation’s great chefs. His creative menus, as well as himself have been ranked in the Top Ten Molecular Gastronomy Restaurants in America by Gayot.com, James Beard Award Semi Finalist Best Restaurant/Chef, and has been highly ranked by the New York Times. He has locally been awarded with the Chef of the Year Gaslamp Quarter Lamplighter Awards and Chef of the Fest San Diego Bay Wine and Food Festival.

Chef Daniel has further acclaim by helping to establish the Windows of Hope Family Relief Fund, which raised over 23 million dollars for the families of restaurant workers in the World Trade Center following 9/11.

At Bull & Grain, his talent will continue to push the palette, by incorporating worldly influences into a Progressive-American cuisine. Simon Wolujewicz, owner of Bull & Grain stated, “As we finalize our menu, we have come to the realization that our cuisine will be one of the most creative and astounding around.” He further stated that “every aspect to the Bull & Grain experience will tie together, from the amazing cuisine, to the delicious cocktail menu, to the ambiance of the restaurant. We have already seen great hype for the upcoming opening — the hype is worth the wait.”