Daniel Gendron was raised in Tokyo, Japan and is a 1981 graduate of The Culinary Institute of America.  He has worked throughout New York City’s fine restaurants and catering establishments and was formerly the Chef of Valeur Mansion, a very popular wedding location off River Road in Rhinebeck, NY.  Daniel Gendron received his Certified Executive Chef status through The American Culinary Federation.  The Tasting Room restaurant now in its 9th year offers guests an open kitchen and a place where every table is the chef’s table.

Daniel proudly follows in the footsteps of his father, Jean Pierre Gendron, who was the chef and host of the well-reviewed and much-loved Lucky Pierre restaurant.  The January 8th, 1955 issue of the New York Herald Tribune proclaimed “Tiny Lucky Pierre’s is a French Find” and sang the many praises of the “Amazing Young Man” and his wonderful restaurant located downstairs from the famous Latin

Quarter in New York City.  A dining experience at The Tasting Room offers something very similar to Jean Pierre’s “Petit French Coin” with unique food prepared from fresh ingredients and an ever-present chef and host.

Chef Daniel’s thoughts concerning Hospitality…

Taste :All menus require the integration of resources, experience and ingrediuity (chef word for: ingredient and ingenuity). These elements come together in the final dish. We strongly support local farms and their methods of producing sustainable foods.

Presentation:The Foods are always prepared with an Explosion of Flavor and a Riot of Colors! I KISS (keep it simple stupid)

Detail: In addition to taste and presentation are the details defined through collaborative efforts with local farms ,fish mongers and slaughter houses.  “I knows” what is required to create a simple seamless plate by myself.