Daniel Boling, Chef de Cuisine for The Grill at The Lodge at Torrey Pines, was born and raised in Michigan, where he learned the importance of local and seasonal ingredients.  This understanding has helped create his simplistic approach of allowing great product to speak for itself.

From early on Daniel was dedicated to a life in the fast-paced world of restaurants, which led him to obtaining an associates degree in culinary arts at the young age of twenty.  After Graduation he went on to travel through Europe and satisfy his thirst for different cultures and cuisines.

After falling in love with the Sicilian lifestyle, Daniel decided to take on an internship at an upscale resort outside the city of Palermo.  This affirmed his belief in the importance of local and seasonal ingredients, and how the contributed to the outcome of a great dish. 

Eventually, Daniel returned to the States and worked for three years as a Banquet Chef for the James Beard Award winner Janos Wilder in Tucson, AZ.   After enduring the heat of Arizona he moved on towards Southern California and The Lodge at Torrey Pines.  He made this decision because it was the closest match to the beauty of Sicily.

Currently, Daniel is twenty-eight years old, and has been continuing to educate himself in all aspects of food and wine.  He teaches culinary classes and participates in a special seasonal event at Palumbo Winery called The Chef, the Farmer, and the Winemaker.