Daniel Norton began creating culinary delights at the age of 20. Born in the San Francisco Bay area, he soon moved to Colorado, where he bgan working at a Colorado Springs favorite, The Blue Star.

In 2004, he left Colorado to pursue training at the San Francisco-based California Culinary Academy. Upon graduation, he was granted an apprenticeship at the Palm Beach resort in the Florida Keys, where he sharpened his skills underneath Anthony Keen. Longing to continue his time in Colorado, he returned the The Blue Star as Executive Pastry Chef.

Shortly after, he was offered the position of Sous Chef at Mozaic in nearby Palmer Lake. Additionally, Daniel soon took on the role of Sous Chef at The Herb Garden Bistro while mainting his position at Mozaic. In 2007, Daniel became the Sous Chef at The Flying Horse Club in Black Forest.

While on this culinary adventure, Daniel began a private chef business in 2006 as a response to customer requests. Daniel left The Flying Horse in early 2008 and began focusing solely on reinventing the private chef.

Daniel also runs My Food Style, a website comitted to helping people with interstitial cystitis - a disease that limits your diet - enjoy and create flavorful food.