Step into the heart of culinary creativity with Chef Daniel Burns, cofounder of Tørst and its Michelin-starred sister restaurant, Luksus. Chef Daniel gained recognition working at The Fat Duck in the UK under Heston Blumenthal; at Noma in Copenhagen; and at Momofuku in New York before launching his own acclaimed restaurants.
This chef's table experience is Chef Daniel's masterful pairing of technique and flavor. Work directly with Chef Daniel to design a personalized menu to suit your dining style and preferences. Chef Daniel selects seasonal ingredients to shape the flavors of each dish, creating a bespoke dining journey tailored entirely to your tastes. This is a rare opportunity to have a master of craft and flavor cook for you, in your home, sharing his passion and experience — a truly unforgettable dining experience.
4 - 20 guests
2 hours prep; 2-hour meal
Chef's Table
DFDairy Free,GFGluten Free,V+Vegan,VVegetarian
- Menu customization incorporating dietary restrictions to your favorite flavors and foods.
- Chef gathers the finest, freshest ingredients available for each meal.
- Chef prepares and serves the meal in the comfort of your home!
- Cleaning up: Chef leaves the kitchen spotless
- Gratuity is not included, and can be added at any time after booking.
Chef Daniel Burns
Chef Daniel Burns is a Canadian-born chef known for his cerebral approach to cuisine, blending Nordic influences with modernist techniques. He first gained recognition working at The Fat Duck in the UK under Heston Blumenthal, where he honed his skills in experimental gastronomy. Later, he moved to Noma in Copenhagen, further developing his minimalist flavor-forward style.
In New York City, Burns made a significant impact as the head of research and development at Momofuku before launching his own acclaimed projects. He co-founded Tørst and its Michelin-starred sister restaurant, Luksus, in Brooklyn, where he masterfully paired refined Nordic-inspired dishes with craft beer. Luksus was the first restaurant to receive a Michelin star while offering an exclusively beer-focused beverage program.
Burns later co-authored Food & Beer (2016), exploring the intersection of gastronomy and brewing. His meticulous approach and commitment to innovation have cemented his reputation as a chef who pushes boundaries while maintaining a deep respect for ingredients.
Frequently Asked Questions
Our mission is to ensure you have a seamless, unforgettable experience. We've prepared answers below to some questions you may have. If you still require more help or information, our concierge team is standing by ready to help!