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In an effort to support his family, Elvir worked at his uncle’s local bar and deli. Originally from Bosnia-Herzegovina, Elvir started as a Server Assistant at Restaurant DANIEL in 2000, and since, has risen to the positions of Service Director at DANIEL followed by General Manager at Bar Boulud, and now Regional Manager for the Upper West Side.Īfter leaving war-torn Bosnia, Elvir and his family had been living in the Czech Republic since he was fifteen years old. Supported by a great team, he hopes to continue growing both as a chef and as a leader in the kitchen.Įlvir Dzananovic has been a member of the Daniel Boulud family for more than 20 years. For Daniel, the guest experience is the most important part of working at the Dinex Group. Now, in his new role as Executive Chef at Bar Boulud, Daniel is excited to pass on the skills and lessons that were taught to him at an early age. Following his time at Restaurant DANIEL, Daniel was part of the team who opened Le Pavillon with Chef Michael Balboni and Chef Will Nacev. Daniel notes how influential this time in his career was, moving up through the kitchen at Restaurant DANIEL, and, eventually, being promoted to Sous Chef. At Restaurant DANIEL, he worked under the mentorship of Chefs Daniel Boulud, Jean Francois Bruel, and Eddy Leroux for six years. In this time, Daniel was exposed to the talent of some of Philadelphia’s best chefs.Īfter graduating at age twenty-one, Daniel set out to pursue his dream of working in a Michelin-star restaurant. in Culinary Arts from Walnut Hill College. Attending culinary school became the obvious next step for Daniel. From peeling vegetables to cleaning the grease trap, he fell in love with the atmosphere of a kitchen and the camaraderie with his fellow cooks. After school, he would go to work and while there observing and learning the basics of the kitchen.

At fifteen years old, Daniel Guzman began his career working as a dishwasher in a restaurant kitchen to save enough money to buy himself a car.