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Chef Daniel Brooks is a European trained chef specializing in Spanish cuisine. While studying and living for 6+ years in Spain, Chef Brooks honed his skills at numerous michelin-starred restaurants including El Celler de Can Roca, Restaurant Gaig, and Restaurant Hoffman. He has also cooked at several California staples, including Lucques, Quince and Chez Panisse. Brooks currently works in San Francisco as a private chef, consultant and author/illustrator. For more information visit chefdanielbrooks.com and chefdanielbrooks.com/photoblog.