​Chef Daniel Pérez is the creative mind behind some of Seattle’s most memorable tablescapes and menus. His culinary journey began at Biga on the Banks (San Antonio, Texas), under the mentorship of Chef Bruce Auden—widely regarded as the “godfather of San Antonio dining.” Auden, owner of the iconic restaurant and a multiple James Beard Award nominee featured in Food & Wine and Esquire, shaped Daniel’s foundation with a globally inspired New American vision: solid technique, respect for seasonal ingredients, and creativity influenced by international flavors—always without losing clarity, warmth, or hospitality.

Daniel went on to join Tango Tapas, where he refined his signature innovative style, and later brought his talent to Rumba (First Hill), creating a themed menu that delighted Seattle palates. His entrepreneurial spirit led him to launch El Sabroso Food Truck in Beacon Hill and later Sabroso Mobile Kitchen & Catering (2012–2020), both known for vibrant energy and authentic flavor. In recent years, he served as the culinary architect behind menus for Itto’s Tapas, NosNos Café, Itto’s Tapas in Capitol Hill, and Itto’s Vino.

After nearly a decade elevating other kitchens, Daniel has returned to his own path, giving life to Daniel’s Kitchen Catering (DKC)—a catering service for private and corporate events that blends charcuterie boards (cured meats & cheeses), tapas, and paellas with a deeply personal, artisanal aesthetic. His signature touch: presenting charcuterie on cured, re-used boards made from reclaimed wood, giving real trees a second life—a way to unite gastronomy and nature into an experience that is innovative, cultural, conversational, and beautifully rustic.

If you don’t see what you’re looking for on the menu, Daniel designs it custom to your vision and budget. Because for him, every dish is more than food—
it’s flavor, creativity, and an experience to remember.