Partner & Sommelier
Daniel hails from nearby Falls Church, VA, and graduated from Virginia Tech with a degree in Hospitality & Tourism Management.
Shortly after college, he began working as a manager for Eat Good Food Group at Virtue Feed & Grain in Old Town Alexandria. In 2012, he moved across the country to Austin, TX, where he worked at Uchi, a James Beard Award-winning Japanese restaurant. During his time as a server and bartender at Uchi, Daniel helped redesign the restaurant’s beverage training program.
Upon moving back to D.C. in the fall of 2014, Daniel came across the newly re-opened, Iron Gate. After perusing the restaurant’s beverage list and marveling at the full page of wines from Santorini, he decided to apply for a job there. Little did he know, Iron Gate would end up providing him with an array of professional opportunities and introductions, not the least of which was his future business partner, Brent Kroll. As Bar Manager, Daniel spent many hours collaborating on the wine program and service with then-Wine Director, Brent, which led them both to numerous accolades – and of course, to Maxwell itself.
If you hear Sade's Smooth Operator at the bar, you can bet that Daniel got his hands on the playlist. His favorite pour is the 2015 Ermes Pavese Blanc de Morgex et la Salle, Prie Blanc, Valle D'Aosta, Italy, a white wine from Mont Blanc in the Alps. It tastes like the brightest, herb-scented lemons steeped in snowmelt and is as refreshing as an alpine breeze.