E xecutive 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. Chef then earned his Certified Executive Chef status from North America’s premier chef’s association, The American Culinary Federation.
Chef Daniel honed his skills over two decades thruout the bustling kitchens of some of New York City’s most iconic restaurants. In the early 90’s he left the city to become 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.
Raised in Japan, Chef Daniel’s culinary philosophy embraces the simplistic magic of taste, presentation, and experience.
Menus embrace fresh, local ingredients, and what Chef Daniel fondly calls “ingrediuity” (the simple blend of “ingredients and ingenuity”) . His offerings embrace a wide flavor profile echoing the cherished flavors of Japanese, as well as French, and Italian cuisines.
Food is presented elegantly and beautifully simply to elevate its natural essence. Each detail enhances the flavor experience, creating dishes that visually tug at the heartstrings.
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 create an experience through which each of our guests feels the love that infuses every corner of The Tasting Room Restaurant.