A chef, author, recreational cooking instructor and amateur keyboard player from New Mexico, first learned to cook as a young boy by helping his two grandmothers in the kitchen. By the time we was a teenager, he began working in restaurants, and he supported himself in college-where he studied preveterinary medicine-by cooking. He finally followed his love of cooking to make his career as a chef.
During his thirty-year career, Daniel Hoyer has worked as sous chef at Mark Miller's Coyote Cafe, as consultant While he was chef for Mark Miller's Coyote Cafe inspired his interest in Mexican and Latin American cooking.
Then Chef Daniel has traveled extensively in Mexico, exploring the cooking, as well as the history and culture, of that colorful country.
He became a restaurant consultant, and executive chef assisting in the startup of restaurants in various locales, such as a teacher at the Santa Fe School of Cooking in 1995, cooking-school instructor, and guide for gastronomic-adventures tours in Mexico.
He now lives in Hanoi, Vietnam, but still conduct gastronomic/cooking tours in Vietnam and Mexico. His latest book, a continuation of the "Culinary" series, "Culinary Vietnam is all about Vietnamese food and the history and culture of the food and was released September 1, 2009.
