Meet the Chef

Daniel Baylis

EXECUTIVE CHEF

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Daniel Baylis has enjoyed more than 25 years in the food service industry. His ability to bring people together and teach them the skills they need to be successful in the food industry has been one of the highlights in his career. He takes great pride in is his work and it shows through his staff. Daniel graduated from the Culinary Institute of America, in Hyde Park New York. During his externship from the CIA he worked in Atlanta with the Buckhead Restaurant Group’s restaurants 103 West, Pano’s and Paul’s and the Fish Market. He then headed to the resort community of Wild Dunes Beach and Racquet Club on the Isle of Palms, South Carolina. Daniel worked at Aurora Restaurant and then as the Executive Sous Chef of Odeon, both in New York City. His first Executive Chef position was for Jane’s Bar & Grill in New York City where he gained notoriety for his creative style of food and received ** from The New York Times. He was hired as Executive Chef for Terra Ristorante in Greenwich, Connecticut for several years creating authentic and unique Tuscan style cuisine which received *** from The New York Times. Daniel has been the Executive Chef at Rolling Hills Country Club for thirteen years overseeing all Food and Beverage services.

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