Chef Daniel Kalber

Chef Daniel Kalber is the culinary maestro of Village Square. He first attended the American Culinary Federation Chef Apprenticeship Program while working at The Crossing at Casey Jones in his hometown of Chesapeake Bay, Waldorf, Maryland. Having discovered his love for the kitchen he sought an opportunity to work for a prominent area chef, leading him to James Beard nominee Todd Gray at the Equinox in Washington DC. With Gray's encouragement he attended the Culinary Institute of America (CIA) in Hyde Park, NY where Daniel was consistently at the top of his class in the Culinary Arts program. After graduating from the Institute in 2001 he worked at the acclaimed Bradley Ogden's in Las Vegas before being lured back to the mid-Atlantic region by his original mentor, Chef Gray, who was developing a new project in Middleburg, Virginia: Market Salamander. Before coming to Winchester, Daniel was acting banquet chef at Lansdowne Resort in Leesburg Virginia. Then, while visiting Village Square for dinner one evening, he was instantly attracted to the warm and welcoming atmosphere and soon thereafter became part of the family. His menu features fresh, local, simple fare, all exquisitely prepared.