Bill McDaniel
Executive Chef, The Red Cat 
 
As executive chef at The Red Cat in New York, Bill McDaniel is a long way from the days when he toiled as a short order cook as a teenager at Swenson’s Ice Cream Factory in Tucson, Arizona. Bill first realized his passion for cooking in a home economics class, which would ultimately lead to a position at Swenson’s. He soon took an apprenticeship at the Loew’s Ventana Canyon Resort.  In his five years there, Bill worked in every station of every restaurant, learning everything he could about life in the kitchen. In 1993, Bill moved east, beginning his New York culinary career as a sous chef at Buzzy O’Keefe’s Laura Belle near Times Square.  He also moonlighted at the Café in Grand Central Station before moving on to the River Café. In 1995, Bill moved on to become sous chef at Margeury Grill, and then chef de cuisine at The Park in midtown Manhattan.  In 1998, he became the executive sous chef at Thalia before accepting a position as chef at The Red Cat, working for Jimmy Bradley and Danny Abrams.  After years of cooking in kitchens across the country, Bill found the right one.  At The Red Cat, he displays his signature style of “food people can relate to” that is straightforward and comfortable.  He thinks people should be able to enjoy good times and good people wherever they go, and food plays a large role in that.