Daniel Orr '85

Daniel Orr, executive chef of New York’s Guastavino’s, proved you can go home again during his recent cooking demonstration at Johnson & Wales University’s College of Culinary Arts.

Orr is a graduate of Johnson & Wales, Class of 1985. This was Orr’s first return to his alma mater since graduating from the culinary school. His extraordinary success at such a young age prompted the students in the audience to ask numerous questions. His equally extraordinary menu consisted of:

Venison Carpaccio with Black Radish and Lemon Oil
Salmon Tandoori with Tomato and Herb Salad and Curry Vinaigrette
Sautéed Calf Brain with Caperberries, Brown Butter and Soft Polenta
Noilly Pratt Granite with Grapefruit and Mint

Orr was the 129^th Distinguished Visiting Chef to come to Johnson & Wales. Born and raised in a small town in Indiana, Orr was brought up with an appreciation for fresh vegetables, fruits, fowl and game. Deciding to make food his career, he attended Johnson & Wales University on an academic scholarship. During his time in Rhode Island, he worked as the sous chef at the legendary Café in the Barn in nearby Seekonk, Massachusetts. After receiving an associate’s degree in culinary arts and then a bachelor’s degree in food service management, he traveled extensively throughout Europe, sampling the cuisine of 15 countries. He settled in France and Belgium for two years, refining his culinary skills and senses, and working as an apprentice in nine distinctive restaurants.

In 1992, Orr moved to New York City to make his mark in one of the world’s culinary centers. He began at the renowned La Grenouille and was promoted quickly through the kitchen ranks to executive chef of the classic French restaurant. Throughout his years as a culinary professional, Orr has received many awards, citations and honors for his culinary skills. Today, Orr is the executive chef at Guastavino’s, a massive 600-seat collection of restaurants, bars and private rooms in the space under the Queensborough Bridge in New York City. For this ambitious project, Orr offers an eclectic mix of menu items based on the old brasseries of Paris, the ethnic neighborhoods of New York and traditional French cuisine. He is the author of  Daniel Orr Real Food: Smart and Simple Meals and Menus for Entertaining (Rizzoli, October 1997).

Following the demonstration, a luncheon in Orr’s honor was prepared by culinary arts students at the Radisson Airport Hotel in Warwick, R.I. The Distinguished Visiting Chef Program was established in 1979 to honor outstanding culinarians and, at the same time, provide an expanded learning experience for culinary arts students at Johnson & Wales University. The Distinguished Visiting Chefs Hall of Fame includes: Paul Bocuse, Jacques Pepin, Madeleine Kamman and Emeril Lagasse, a graduate of Johnson & Wales.