About Daniel Blue
New Orleans native Daniel Blue is the chef de cuisine under executive chef Drake Leonards at Eunice in Houston, TX. In 2006, Daniel moved to Houston to attend culinary school. During this time, he participated in a study abroad program in Switzerland where he was given the opportunity to intern at the One-Michelin-starred Seehotel Hermitage in Lucerne.pon his return, he earned a position as a cook at the highly acclaimed Feast Restaurant. After almost two years at Feast, Daniel returned to New Orleans in 2009 and worked as a commis chef at Restaurant August, quickly working his way up to executive sous. Following his stint at August, Daniel opted to continue his European travels, and landed a position at the Romantik Hotel Spielweg in the Black Forest of Germany under the direction of Karl Josef Fuchs – a position once also held by fellow Eunice chef Drake Leonards. Following his work at the Romantik Hotel Spielweg, Daniel made the decision to permanently move to Houston over New Orleans after his wife received a dream offer to work at local design firm Gensler, and lauded chef Richard Knight extended him the offer to assist in opening Hunky Dory in the Heights. Serving as chef de cuisine at Hunky Dory through 2016, Daniel was able to witness the restaurant’s growth from the ground up. In 2016 Daniel was presented with the opportunity to work on the opening team at Eunice.