Daniel Herman is the executive sous chef for the Walt Disney World Swan and Dolphin Resort. His focus rests on transforming the traditional banquet atmosphere to one consisting of high-end cuisine. By developing new menus with an elegant flair and intimate style, he brings VIP groups and banquets extraordinary culinary treasures while raising the bar for banquet dining in the industry. He also supervises a team of two assistant chefs in the banquet services division of the resort.
Among the honors Herman has received are the 1999 Golden Palm Award for best continental restaurant, the 1998 Golden Palm Honorable Mention for best hotel restaurant and the 1998 Award of Merit from Confrerie de la Chaine des Rotisseurs. He received a Bachelor of Science degree in food service management from Radford University in Radford.