Executive Chef Daniel Gendron grew up in the vibrant streets of Tokyo, where his culinary journey began. Chef Daniel is a proud graduate of The Culinary Institute of America. Daniel then earned his Certified Executive Chef status from North America’s premier chef’s association, The American Culinary Federation.
Chef built his “chops” over two decades in almost every station behind the line in the bustling kitchens of some of New York City’s most iconic restaurants. He further honed his craft as the Executive Chef of Valuer Mansion, an enchanting and well-respected events venue nestled in Rhinebeck, NY.
Since The Tasting Room Restaurant opened its doors in 2013, it has welcomed guests with an open kitchen, where every table is the chef’s table, aiming to transform the dining into an experience beyond its high-concept culinary offerings.
Chef Daniel’s culinary philosophy embraces the magic of taste, presentation, and experience.
Taste: Menus celebrate fresh, local ingredients, artistry, and what he fondly calls “ingrediuity” (a delightful blend of “ingredients and ingenuity”).
Presentation: Food is presented beautifully simply, yet elegantly. Each detail enhances the flavor experience, creating dishes that visually tug at the heartstrings. Our offerings embrace familiar comforts with a twist, echoing the cherished flavors of Japanese, Indian, Chinese, French, and Italian cuisines.
Experience: The secret ingredient that adds a touch of “je ne sais quoi” to The Tasting Room is the chef’s deep-seated passion for Food, Drink, and Music, inspired by the sweet melodies of his mother’s jazz repertoire.
We aspire to make our guests feel the love that infuses every corner of Tasting Room Restaurant.