Serving as executive chef of Henley in Nashville’s midtown neighborhood, Daniel Gorman focuses on regional cooking traditions and works closely with local farmers and purveyors to obtain seasonal ingredients used to create Henley’s modern American menu.
Born in Charleston, South Carolina, chef Gorman spent his childhood in the Lowcountry and western North Carolina before attending culinary school in Asheville. Upon graduation, he worked in kitchens in Asheville and Atlanta, and then served as sous chef under Patrick McConnell at the acclaimed Inn at Little Washington in Washington, Virginia. It was during this time that chef Gorman honed his passion for working with local ingredients and creating unforgettable experiences for the inn’s guests. He then made his way to Music City, where he worked as chef de cuisine at 5th & Taylor, as well as in the kitchens of award-winning chefs at Bastion and Josephine.
Chef Gorman opened Henley as chef de cuisine in June 2017 and was promoted to executive chef in February 2018. He leads the kitchen with a sense of community and works to support his team so they can ensure Henley’s guests have a compelling and hospitable experience. In addition to serving the restaurant’s guests, the Henley kitchen also services room service, private events and more for the Kimpton Aertson Hotel and residents at Aertson Midtown under chef Gorman’s leadership.
Recognized for his culinary talents, he has received several honors and accolades, including Young Chef of America by Chaîne des Rôtisseurs. Chef Gorman has also been named the Hans Bueschkens Young Chef of the Americas and Young Chef of the World by the World Association of Chefs.
Outside of the kitchen, chef Gorman enjoys gardening at his home in East Nashville, discovering new craft beers, as well as singing and playing guitar. He maintains an active lifestyle and spends time hiking, biking and kayaking, and enjoys CrossFit and yoga.
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