Daniel Calvert is a British chef known for his meticulous approach to modern French cuisine and his ability to blend classical techniques with contemporary influences. His career has taken him across some of the world’s most prestigious kitchens, earning him widespread recognition for his precision, discipline, and commitment to excellence.

Calvert’s culinary journey began at legendary The Ivy West St, in London, where he trained in a fast-paced, high-volume environment. Seeking to refine his technical skills, he joined Pied à Terre, a two-Michelin-starred restaurant under Shane Osborn. His time there reinforced his dedication to precision and ingredient-led cooking, shaping his approach to fine dining.

In 2010, Calvert moved to New York to work at Per Se, Thomas Keller’s three-Michelin-starred restaurant. He quickly rose to the position of Sous Chef, mastering Keller’s exacting standards and structured approach to kitchen management. His experience at Per Se instilled in him a deep respect for discipline and consistency, qualities that would define his future endeavors.

Calvert later joined Epicure at Le Bristol in Paris, a 3 Michelin-starred restaurant led by Eric Frechon. His time in Paris exposed him to the intricacies of classical French cuisine, further refining his technical expertise. In 2015, he moved to Hong Kong to open Belon, a neo-Parisian bistro that quickly gained acclaim. Under his leadership, Belon earned a Michelin star and was ranked 4th on Asia’s 50 Best Restaurants list in 2020, solidifying its reputation as one of Hong Kong’s top dining destinations.

In 2021, Calvert relocated to Tokyo to become Executive Chef at SÉZANNE, a fine dining restaurant at the Four Seasons Hotel. Within a year, SÉZANNE was awarded 2 Michelin stars, and in 2024, it achieved the prestigious 3 Michelin stars, making it one of Japan’s most celebrated restaurants. His cuisine at SÉZANNE emphasises purity of flavour, technical precision, and a deep respect for Japanese ingredients. 

Beyond his Michelin-starred achievements, Calvert has participated in pop-up dining experiences, collaborating with chefs and brands to showcase his culinary artistry. His career is a testament to perseverance, innovation, and an unwavering commitment to excellence in fine dining.