Chef Daniel Roy: a culinary career worth noting
I first met Chef Daniel Roy in the tiny kitchen of the Jim & Neesie restaurant and bar in the Generator Hotel. Although I had been to the restaurant a couple of times and reveled in the Airplane Chicken and Cacio e Pepe, it was this encounter than made me a true fan.
Chef Roy was packing up unused food and ingredients to donate to a local shelter, reducing food waste and feeding those less fortunate. He has heard about my starting the nonprofit, Food Rescue US South Florida and called me as he wanted to be among the first to embrace the movement. Trays of food and boxes of unused vegetables later, I delivered it to the Miami Rescue Mission homeless shelter in Wynwood.
With over 12 years of culinary experience in several of Miami’s most revered kitchens, Miami-native Chef Daniel Roy now brings his expertise to the h.wood Group’s first East Coast outpost, Delilah Miami.
Chef Roy’s journey began in 2012 under Top Chef winner Jeremy Ford at 3030 Ocean, which received numerous accolades as the top seafood restaurant in South Florida. He then joined Chef Ford to play a pivotal role in launching 15 Steps at the Eden Roc Hotel in Miami Beach, before serving as Sous Chef for Matador Room at Miami Beach’s EDITION Hotel. Chef Roy has also worked with renowned Miami outposts such as Habitat at 1 Hotel, Generator Hotel Miami Beach, Michelin award-winning Stubborn Seed and Sofia in Design District.
Lucky for us, he never left Miami and now Chef Roy brings his wealth of experience to Brickell’s newest hotspot, Delilah Miami, a 1920’s Supper Club vibe hot spot serving technique-driven American fare with new world flavors and Latin-inspired ingredients to pay homage to the city's cultural heritage.
We sat down to chat about his experiences over the past 12 years in hospitality and culinary world in Miami and some thoughts about the food scene:
• How has being a chef changed over the last few years?
The environment I’ve cultivated over the years has had a positive impact on my career as well as in my personal life. It has given me a clear purpose into a hospitality service as well as mentoring and coaching up and coming talent. The culinary landscape adaptability, creativity, and a deep understanding of evolving consumer preferences and industry dynamics.
• If you weren’t a chef, what would you be?
Something involving the ocean, possibly a Marine Biologist.
• Your least favorite ingredient? What ingredient could you not live without?
Least-Water chestnuts. Best-Calabrian Chili, banging!
• What has been your biggest challenge as a chef in Miami?
Staffing! Staffing! And Staffing
• Delilah requests that no photos be taken. How do you feel about that in the world of IG and Influencers?
It’s both good and bad. The influence of social media has given us consumers access to global information, that for chefs is very refreshing and inspiring. On the other hand, it’s so saturated that’s it consumes their day to day. So, I don’t mind Delilah has this policy implemented.
• Tell me about “The Bear”. You have opened a few restaurants of all sizes in your career. How accurate is the show from your experiences?
Very accurate. Looking past the acting of the show, the psychology behind it is spot on.
• What is the last dish you cooked for yourself or friends or family?
Chicken Parm w/ spaghetti
• Your favorite restaurant other than your own (naturally)?
CY Chinese has been my go-to lately.
• If you cook alongside any chef…alive or dead, who would it be and why?
Young Marco Pierre White. I wanna get yelled at haha.
• What do you see are the important food trends to you as a chef?
The movement to more sustainable food and freshness of product. Also, the continued growth of vegetable forward dishes. Veggies are cool.
• What inspires you in the kitchen?
My peers, staff, cookbooks, Instagram ironically. I try to draw as much inspiration from anywhere I can.
• What piece of advice would you give to an aspiring chef?
Go travel and invest in your craft. Trust the process
Stop by Delilah’s soon for a cocktail, dinner, live Jazz, and a vibe like nowhere else in Miami.
NOTE: No Photos Allowed. Just enjoy your company and your meal. Valet Parking available
301 Brickell Key Drive
Miami, FL 33131
305 400 4657
PS- Make sure to stay for the live music featuring the extraordinary voice of April Raquel.