Born in Switzerland, Chef Daniel Schick has been in the culinary industry for over 30 years, including many renowned restaurants and hotels such as Hotel Storchen in Zurich, Kulm Hotel in St. Mortiz, and Hotel De La Paix in Lausanne. After arriving in Canada, Daniel’s zest for adventure led him to the Jasper Park Lodge in the Canadian Rockies.
Not long after, he was offered the opportunity to study in Toronto under Chef Albert Schnell, one of the most famous classical chefs of the time. After working as Executive Sous Chef at the Hilton Toronto, he came to The Omni King Edward Hotel in 1992 as Executive Sous Chef, and was appointed Executive Chef in 2001.
Amongst his many distinctions, he won the Grand Prize of the National Dairy Bureau Competition, several medals at the Salon Culinaires, and is also a member of the Advisory Board for George Brown and Humber College’s Culinary Programs.