Rochelle Daniel Bio
After discovering her lifelong passion for cooking at the age of 15, Fat OX Executive Chef Rochelle Daniel embarked on an illustrious culinary journey that has culminated in her current role overseeing one of the top new restaurants in Scottsdale, AZ. A native of Phoenix, Rochelle graduated from the Scottsdale Culinary Institute before securing a position at Zinc Bistro in Scottsdale, cooking under the award-winning Executive Chef, Matt Carter, and working her way up to become Chef de Cuisine.
After moving to Sedona, AZ, Rochelle most recently served as the executive chef for both the award-winning Cress on Oak Creek and Etch Kitchen & Bar at L’Auberge de Sedona. Now back in Scottsdale, Rochelle has been reunited with Chef Matt Carter to handcraft the Fat OX’s modern takes on the authentic, ingredient-driven and hearty recipes of rural Italy.
Chef Rochelle’s unique creativity combined with her understanding of current dining trends has provided her many highly-esteemed opportunities. A few career highlights include an appearance on the 2017 season of Food Network’s Chopped Grill Masters, consulting for restaurants across Arizona, offering food demonstrations through Food Network and acting as a personal chef for families with specific nutritional needs. She has also been recognized as one of the Valley’s “Top 5 Sous Chefs” by the Arizona Republic and as “Best Sous Chef” by AZcentral.com.