Grosse Pointe YC has elevated and expanded its menu with dry-aged proteins. Traditionally, steak can be a pretty boring menu item for club chefs. But the problem with reinventing steak is that when a member orders a filet, he or she expects a super-tender cut of beef with a well-seasoned crust, cooked medium-rare. Instead of…
Smooth Sailing
Executive Chef David Daniot, CEC, has come home to help steer Grosse Pointe Yacht Club into exciting new culinary channels.
Family Tradition
Following in the footsteps of his father Larry, a lifelong club chef, David Daniot is earning plaudits at Grosse Pointe YC while also distinguishing himself on a worldwide scale.
Grosse Pointe YC’s Executive Chef Takes Silver in Culinary World Cup
David L. Daniot placed second in the cold-foods category among 154 chefs in the Villeroy & Boch-sponsored competition in Luxembourg, preparing a four-course meal with appetizers that featured smoked salmon and venison.