Firestone’s Sous Chef Daniel Storm started working in restaurants at age 15 and fell in love with cooking. It became his passion. He initially worked weekends as a dishwasher, then busboy and then became a lead line cook.
At 19, and after graduating to a sous chef position, he left the full-time workforce to concentrate on his formal culinary education at L’ Academie de Cuisine in Gaithersburg MD.
After completing his studies, Daniel secured a position at Antrim 1844. There he continued to hone his skills in the art of fine dining. His passion to learn increased as he gained experience in many different restaurants until being offered a position at Michel Richard Citronelle in Washington, DC.
His desire to return to his hometown led Daniel to accept the position of Sous Chef at Firestone’s Culinary Tavern with long-time friend Executive Chef Andrew Mayers.
Daniel is never “satisfied” and his efforts are reflected in every dish. He not only pushes himself but everyone around him to present the perfect seasonal menu.