Chef Rochelle Daniel discovered her passion for cooking at the age of 15 and soon embarked on an illustrious culinary journey that has led her to her current role as head Chef of the award-winning L’Auberge Restaurant on Oak Creek. After graduating from the Scottsdale Culinary Institute in Scottsdale, Arizona, Daniel was offered a position at Zinc Bistro, cooking under the award winning Executive Chef Matt Carter before working her way up to become Chef de Cuisine.
Chef Daniel’s unique creativity combined with her understanding of current dining trends has provided her many highly esteemed opportunities. A few career highlights include consulting for the opening of Lush Burger Restaurant, offering food demonstrations through Food Network and acting as a personal chef for families with nutritional needs. She has also been recognized as one of the Valleys top 5 Sous Chef’s by the Arizona Republic and as Best Sous Chef by AZcentral.com. Chef Daniels’ reputable culinary career, ability to stay ahead of the dining curve and distinct approachability will only continue to enhance the highly celebrated L’Auberge Restaurant on Oak Creek.