Chef Daniel began cooking as a third grader in his family’s busy immigrant household, determined to move beyond his older brothers’ hot dog dinners. By 16, he was working in restaurants as a server, beginning a professional path that would become his lifelong passion.

In 2011, he earned degrees in Culinary Arts and Hospitality Administration and Management from Indiana University of Pennsylvania. In 2016, he moved to Los Angeles to work as a private chef with The Herbal Chef. After two years, he returned home to support his mother through health issues while continuing to work as a server and private chef.

In 2019, Daniel joined the opening team at Estuary, rising to Junior Sous Chef and helping the restaurant earn Michelin Plate recognition for two consecutive years. He later served as a private chef for an Olympic-level ski racing team before joining Bresca as Chef de Partie, contributing to the retention of its Michelin star.

In 2023, he became Executive Chef of NUE: Elegantly Vietnamese, the flagship fine dining concept from Happy Endings Hospitality. Under his leadership, NUE has been praised by former Washington Post critic Tom Sietsema and recognized by Washingtonian, Arlington Magazine, Eater, and Northern Virginia Magazine as one of the region’s best new restaurants.

With 11 years of professional experience, including 6 years in the DC region, Daniel Lê continues to honor his heritage through bold, modern interpretations of Vietnamese cuisine, making his family and community proud.