Three Muses, New Orleans
Chef Daniel Esses, a graduate of the Natural Gourmet Cookery School in New York, and a native of the Bronx, NY brings together his culinary experiences to create innovative, enticing dishes that are deceivingly straightforward and simple, while carefully unmasking and enhancing the natural flavors of his hand-selected ingredients. Esses, who says he has had a “life-long love affair with food,” has worked in the kitchens of some of the most exclusive restaurants and spas on the west coast and in France, including the Wine Spectator at Greystone in Napa Valley, Canyon Ranch in Tucson, Arizona, the Chateau De Masillan in Provence, and the Three Michelin-rated Le Grand Vefour in Paris, France. In his home town of New York City, Esses helped to open and run Buddakan NYC in the heart of the Meat Packing District. Daniel moved to New Orleans in 2000 where he has worked for Anne Kearney at Peristyle and John Besh at Restaurant August, as sous-chef at the popular Café Degas, as the opening chef at The Bank Café, and Executive Chef of Frenchmen Street’s Marigny Brasserie. For the past three years, chef Daniel has been creating fun and innovative menus at Three Muses.