Executive Chef, Co-Owner of Bell’s in Los Alamos (Companion Hospitality)
A native of the Santa Ynez Valley, Daisy spent her formative cooking years in New York City. After graduating from the Culinary Institute of America at Hyde Park, she worked for such institutions as Gramercy Tavern, Chef’s Fare at Brooklyn Fare and Per Se, before returning to the west coast with her husband Greg. In Los Angeles, she helped open The Line Hotel in Koreatown before heading to Austin to oversee the beverage program for McGuire Moorman Hospitality. Three years later, Daisy and Greg permanently relocated to California’s Central Coast, opening Bell’s as their first independent restaurant project.
Since opening Bell’s in 2018, Daisy was named a Food & Wine Best New Chef and the restaurant has been honored to receive such accolades as Esquire’s Best New Restaurants and was awarded a Michelin star in the fall 2021. Daisy and Greg have recently grown the Bell’s family with the opening of sister restaurant Bar Le Côte in Los Olivos.
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