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Daniel O'Brien in "Top Chef 10: Seattle"
Daniel O'Brien Top Chef 10: Seattle
Daniel O'Brien from "Top Chef: Seattle" is one of the chefs competing in season 10 of the Bravo reality cooking competition. He grew up in Clarkson, New York, and is currently living in Washington, DC.

Daniel O'Brien is a quirky and hugely creative chef who opened Seasonal Pantry, a market and supper club in Washington, DC, two years ago. Here, he gets to do what he wants, and even created a Wu-Tang Clan-inspired menu for one supper club dinner. Seasonal Pantry has been awarded the coveted Washington Post Editor's Pick, and was also named one of "10 Best New Restaurants" in the Washingtonian. After a three month internship at Le Laurier Hotel in France, Daniel went on to serve as Executive Chef at Mill Creek Golf Club in New York, Sous Chef at Equinox and Executive Sous Chef at Bibiana Osteria, both in DC. Born and raised in rural New York where he worked in the family garden, most of Daniel's cooking is country rustic. The five ingredients he keeps on hand at all times is capers, fleur de sel, olive oil, balsamic vinegar and duck fat.

Profession: Chef and Owner, Seasonal Pantry, Washington, DC
Culinary Education: Culinary Arts & Service Management (BPS), Paul Smith's College
Favorite Simple Winter Recipe: Chocolate Chestnut Soup

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Where does Daniel O'Brien live? Find out here.

Age: ∼36 years old
Hometown: Clarkson, NY
Current Residence: Washington, DC

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