Daniel Florence is the private chef behind Frolic & Detour, bringing a love of food, thoughtful hospitality, and attention to detail to every table. His culinary journey began in 2012 at Crust Artisan Bakery in Florida, where time spent in the kitchen sparked a passion that would grow into a second career. He later refined his skills through hands-on training under chefs at Los Poblanos in New Mexico.

As a former military pilot and an airline pilot, Daniel brings careful planning, adaptability, and precision to his work as a chef. His flying career also gives him a unique opportunity to explore culinary traditions around the world week after week. Through firsthand experiences across Europe and Latin America, he continues to deepen his understanding of regional flavors, ingredients, and techniques, bringing fresh inspiration to the menus he creates.

That exploration extends to wine, too. Daniel can complement your menu with thoughtfully selected wine pairings, featuring wines brought directly from vineyards in Italy, Argentina, Chile, Spain, and beyond—adding a personal story and a sense of discovery to the dining experience.

From intimate dinners to weddings and special celebrations, he works closely with each client to create a personalized menu and takes care of everything from sourcing ingredients to cooking and cleanup. For Daniel, being a private chef goes beyond preparing a beautiful meal. It’s about connecting with people, making guests feel at home, and creating an experience they’ll remember long after the last bite