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…
Executive Chef David Daniot, CEC, has come home to help steer Grosse Pointe Yacht Club into exciting new culinary channels.
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.
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.