Daniel Espinoza, a Chicago native, grew up cooking alongside his mother. By age 15, he knew he wanted to be involved in the restaurant industry. Espinoza began working at Lincoln Park Cafe and moved over to Carmichael’s Steakhouse, both in Chicago. From there, he set off to acquire experience around the world, with positions at Bistro des Saveurs in France, Ausable Club in New York, The Drawing Room and Mexique. At age 26, he received Zagat’s “30 under 30” award, which recognizes the culinary world’s best and brightest young stars. Most recently, Daniel was chef de cuisine at Dinner Lab, and is now the head consulting chef at Cantina Laredo in Chicago’s River North neighborhood.