Born and raised in Cleveland, Executive Chef Daniel Young brings a modern yet soulful approach to the city’s culinary landscape, shaped by more than two decades of diverse experience. He began his career on Cleveland’s east side, training under Michael Symon at the legendary Lolita, where he honed the craft of butchery, charcuterie, and scratch cooking before joining the opening team at Mabel’s BBQ and later leading the launch of its Las Vegas location. Driven by a desire to explore new culinary landscapes, Young relocated to Portland, Maine, to serve as Chef de Cuisine at Fore Street, the nationally acclaimed farm-to-table restaurant where he collaborated with farmers, fishermen, and foragers to create wood-fired menus that contributed to multiple James Beard Outstanding Restaurant nominations. In 2021, he became Executive Chef of HALCYON, a boutique hotel in Denver’s Cherry Creek, overseeing all culinary operations and relaunching the lively neighborhood bistro Local Jones as well as the rooftop concept Rare Bird. Now back in his hometown, Chef Young draws on his depth of experience and passion for collaboration to create menus that celebrate seasonality, innovation, and a deep respect for Cleveland’s traditions.

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