Daniel John Ayton

Culinary Consultany - Celebrity Chef - Author


An experienced chef with almost 30 year's extensive experience in fine dining as well as banqueting operations.

    After working alongside such chefs as Pierre Larapidieof the George V, Paris in Torquay’s five star Imperial Hotel, he became a Forte Graduate chef working for chefs such as Paul Bocuse & Gastone Lenotre also hotels such as The Grosvenor House, The Bath Spa, The Randolph, Browns, Le Saint Pierre, Normandy, Hotel Des Burgues, Geneva, & the three Michelin starred Paul Bocuse, Lyon. This was then followed positions of Sous Chef up to Executive Chef at The Balmoral, Edinburgh; Hilton, Coventry and Newbury and Park Lane London; Powdermills, East Sussex, (2 rosettes four years); Five Lakes, Essex, (2 rosettes one year) and Four star in Brighton, and for the last ten years overseeing two hotels in London, as Cluster Executive Chef.



Daniel has also been privilege to cook for their Majesties the Queen Elizebeth II, Prince Philip, King Charles III, Queen Consort, along with their guests the President of South Africa and Twelve Heads of State in 2010 on Commonwealth day, and many more heads of state during the 2012 Olympics. Daniel has been part of the filming of the TV series final for Masterchef in 2008 & 2013, please also see the Books section for information about publish releases signings and appearances.

Top Videos

Explore our best videos

Iki Jimi Applewood Smoked Mackerel Nigiri, Chilled Pea Velouté, Lapsang Souchong Air & Sage Oil 

·        Ike jime 

A Humaine method of slaughtering fish to maintain the quality of its meat; the technique originated in Japan, but is now in widespread use. 

·        Nigiri

[Nigiri-Zushi] Means to squeeze, to grab in Japanese, referring to the movement a Chef makes to form Neta and Shari together.

Crostini Of Wood Pigeon, Asparagus, Beetroot &Feta.

Crostini are an Italian appetizer consisting of small slices of grilled or toasted bread and toppings.

The common wood pigeon is a large species in the dove and pigeon family, belongs to the family Columbidae. It is locally known in southeast England as the "culver".

Reunion Des Gastronomes

Daniel Ayton has been a member of the Reunion Gastronomes since 2012

Rose Scented Yoghurt Jelly & Pomegranate gel

video comming soon

     "A recipe has no soul, you as the cook must bring soul to the recipe".                                     

Thomas Keller.

Learning and Development

Daniel has received many awards including; the Palmes Culinaires, Maitrise Escoffier and Cordon Culinaire from the Conseil Culinaire Francaise de Grande Bretagne for services to Catering; is a Fellow of the Craft Guild of Chefs; Senior World Vice President of the World Masterchefs Society and a  Master Chef of Great Britain. In his spare time is as a:- Patron to University of West London;- Mentor to Southbank University & Bakery school ;- Trustee of the Applied Ability Awards;- Bourd of Industry Advisors City and Guild;- Fellow with Westminster Kingsway College. President of the Disciples Escoffier UK, and Vice-Conseiller Culinaire for the Chaine des Rotisseurs London Bailliage

Disciples Escoffier

President UK

"La bonne cuisine est la base du véritable bonheur".

― Auguste Escoffier

"Good food is the foundation of genuine happiness.” 

World Master Chefs

Senior Vice President; 

Culinary Order of Merit;

Founded in 1947;

Membership Benefits;  Networking.


Published Books

Naturally Sexy, Cookbook

This book is about the embrace & indulgence of unadulterated natural flavours, the sensual pleasure & enjoyment, from past nostalgia & inspiration of modern techniques.

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