Chef Daniel Gursha first fell in love with food amongst the simmering pots and exotic flavors of his Egyptian grandmother’s home cooking in West Roxbury, uniquely contrasted by his summers spent fishing on Cape Cod. After pursuing a culinary degree from Le Cordon Blue, Chef Daniel traveled the globe honing his eclectic style. First training in several Boston restaurants, he headed to Copenhagen where he worked in the kitchen at two Michelin starred noma, where he learned to forage for ingredients amongst the forests and coastal shoals of Denmark. Continuing on to Paris, Chef Daniel staged with three Michelin starred chef, Alain Senderens.
Feeling an irresistible pull home, Chef Daniel returned stateside where he worked in New York as sous chef at Michelin starred Bouley followed by a time at A Voce before coming back to Boston as Chef de Cuisine at Bambarain Cambridge, and finally joining the Beacon Hill Hotel & Bistro as Executive Chef.
During the warmer months, you might run into Dan walking his rescue Cane Corso, Kane, while picking up some super fresh, local ingredients for dinner service that evening at the Copley Square Farmer’s Market. Drawing from both his varied experiences around the world, as well as his grandmother’s Egyptian cooking and his youth on Cape Cod, Chef Daniel’s menus at the Beacon Hill Bistro are focused on using the freshest ingredients to take comfort food beyond the expected and adding an eclectic twist.