Winner of the 2006 "Taste of the Caribbean" Gold Medal in Miami, French born Chef Daniel Echasseriau brings a love of the Islands and the discipline of his French training together to create unforgettable dining with a St. Martin influence.

Born in Saint Nazaire (Loire Atlantic) in 1973, Chef Daniel's love of cooking was instilled by his grandmother, who he shadowed in the kitchen while she prepared family meals, and by his father, who insisted on quality and he would join on almost daily searches for the best purveyors of truffles, cheese and pate.

In the European tradition he began his training early, entering the Professional Culinary school of St Anne in St Nazaire at age 15, where he obtained his certificates in cooking and hotel management. Chef Daniel went on to spend two years as Sous Chef for Master Chef Hans Schweitzer at Midsummer House, a two-Rossette restaurant in Cambridge, London before moving to the Caribbean where he spent the next seven years honing his skills and discovering the exotic flavours of Barbados with Chef de Cuisine positions at Royal Westmoreland Hotel and La Maison Restaurant, followed by an Executive Sous Chef position at the Fairmont Royal Pavilion and Gliter Bay Hotel.

Chef Daniel left his beloved islands in March of 2002 to make his debut as the Executive Chef at The Coconut Residence (Gambia, West Africa), a 5-star luxury hotel that catered to diplomats and dignitaries including his Excellency Yaya Jammeh, President of The Gambia. During Daniel's tenure the Coconut Residence received best hotel and restaurant honors.

By 2004, the islands were beckoning him once again and he returned to the French West Indies, this time to St. Lucia as Executive Chef at The Body Holiday, LeSport where he remained until joining La Samanna in November of 2006.

At La Samanna he focuses on introducing guests to the gourmet flavours of the Caribbean, drawing on the islands bounty of sweet potatoes, okra, yam, dahseens, breadnuts, love apples, plantains, green bananas and a variety of West Indies spices to create flavourful combinations and a destination dining experience. A hobby herb gardener, guests will also savour the judicious and sometimes surprising use of his morning's harvest of basil, coriander, thyme, rosemary and chives.