Daniel Norton began creating culinary delights at the age of 20. Born in the San Francisco Bay area, he soon moved to Colorado, where he began working at a Colorado Springs favorite, The Blue Star.

In 2004, he left Colorado to pursue training at the San Francisco-based California Culinary Academy. Upon graduation, he was granted an apprenticeship at the Palm Beach resort in the Florida Keys, where he sharpened his skills underneath Anthony Keen. Longing to continue his time in Colorado, he returned the The Blue Star as Executive Pastry Chef.

Shortly after, he was offered the position of Sous Chef at Mozaic in nearby Palmer Lake. Additionally, Daniel soon took on the role of Sous Chef at The Herb Garden Bistro while mainting his position at Mozaic.

While on this culinary adventure, Daniel began a private chef business in response to customer requests. Starting Crave in 2006, Daniel continued to raise the status quo of private chefs.

In 2007, Daniel became the Sous Chef at The Flying Horse Club in Black Forest. Daniel left The Flying Horse in early 2008 and began focusing solely on reinventing the private chef.

A woman with IC contacted Daniel expressing a need for help creating a meal that she could enjoy that would fit her unique needs. Honoring the challenge of creating a menu from a very limited diet, Daniel met with her and was struck by inspiration.

After learning that over a million of you have IC, Daniel has re-committed his goals to enhancing the flavors of your everyday food style.