Daniel joined Hurtigruten and the team onboard MS Maud in October 2021. Having spent time in a wide range of kitchens, he wanted to experience something new, different, and exciting. The key ingredient of being able to travel to some iconic destinations off the beaten track.

Leading an international team of 32, the galley is one of the busiest parts of the ship. Taking inspiration from where the ship is located, the local produce available, and the culinary skills of his well-experienced team, Daniel can craft the menu accordingly. When the ship turns north back to the Norwegian coast, he can incorporate more rich traditional produce such as reindeer, smoked fish, and fresh berries. Reflecting Hurtigruten's focus on sustainability, Daniel believes that food should not only look and taste great but should also be good for the planet and sustainably sourced. This is why along with his team, he is looking at ways in which he can reduce food waste and reduce food miles.

Having been onboard for over a year now, Daniel has experienced many beautiful destinations around the British Isles and Norway. To date, his most memorable came in Norway when they arrived on a fjord to find it frozen. In true expedition style, the Captain was able to turn MS Maud into an icebreaker and they sailed into the fjord, through all of the ice - creating a memorable experience for the guests and for Daniel to cook within.