Chef Daniel Angerer's Blog

IRON CHEF: Flay vs. Angerer (42:00)

Watch Chef Angerer challenging Chef Flay. Watch the full episode here.

Links

My Favorite Restaurants
www.joel-robuchon.com
www.davidbouley.com
www.jean-georges.com
www.jeangeorges.blogspot.com
www.residenz-heinz-winkler.de
www.steirereck.at
www.marchesi.it
www.acquarello.com
www.hospiz.com

Wine Sites
www.mastersommeliers.com
www.americansommelier.com

My Heimatland
www.austria.info
www.tyrol.com
www.weinausoesterreich.at

Chef Sites
www.le-sanctuaire.com
www.lepicerie.com
www.tienda.com
www.jbprince.com
www.polyscience.com
www.willpowder.com

My Friend's Sites
www.kleebrasserie.com
www.eightcommunications.com
www.garrettsinger.com

Other Sites
www.cenyc.org/
www.ducati.com

Press

A sampling of some press:

LX TV: Cooking demo with Chef Angerer - October 2008

Der Feinschmecker - January 2008

Wienerin kocht - April 2007

Who is Daniel Angerer

My name is Daniel Angerer and I am a working chef by choice.  It’s hard work but I love what I do. 

 

Chef Daniel Angerer

 

My professional career has taken me from Austria to France, Italy, Switzerland, Germany and finally to America where I’ve lived for many years now with my fianceé Lori, toddler daughter Arabella and our black kitty, Truffle.

My culinary history
I enjoyed collecting my culinary experience in a lot of places and learned from some amazing people at many restaurants like Jean Georges NYC  on 59th St.,  Bouley in Tribeca NYC, Heinz Winkler in Bavaria/Germany, San Domenico on Central Park South in NYC, Steiereck in Vienna/Austria, Joel Robuchon in Paris and a handful of other wonderful places.

I was always curious to find out what was going on in the world of food or in these fascinating kitchens. All these restaurants featured varying culinary styles and each excelled differently. In addition to experiencing all these new amazing techniques at these various kitchens I got to know the people and learned a little of many languages in these various countries. I witnessed their habits and traditions and this made my culinary travels even more interesting and joyful.

Looking for more excitement and constantly pushing forward I arrived in New York.  New York was for me then and continues to be a place with limitless diversity – a melting pot where I can still “travel” instantly to China Town for the oddest ingredients and sip a few minutes later expresso in Little Italy or go to Atlantic Avenue in Brooklyn which offers a bounty of spices I never had experienced before. Please read on in my daily doings as a chef by clicking in the ARCHIVES section of my blog.