Thomas Keller

As Chef de Cuisine for Ad Hoc + Addendum, Daniel Ziebell maintains the quality and high standards of the restaurant, overseeing daily culinary operations, team mentorship and menu development as well as longtime relationships with the restaurant’s purveyors.

Daniel’s interest in cooking was ignited at an early age by his grandmother. Together, they would watch food programs and prepare the recipes and dishes they observed. While attending the University of Minnesota, what began as a means to put himself through a civil engineering program turned into working in local restaurants, which quickly blossomed into a source of outlet, fun, and meaning. This ultimately inspired him to change career paths and dive into the profession full-time.

Daniel first joined Ad Hoc as a Culinary Intern in 2015 before progressing to Chef de Partie, Lead Chef de Partie and Sous Chef. He also served as the Executive Chef of AVOW Restaurant as well as Quilt & Co. and Chef of Imagination on Fire in the Napa Valley. He holds an Associate of Arts from The Culinary Institute of America at Greystone. Daniel looks forward to reconnecting with the Ad Hoc community as well as leading and mentoring the culinary team.