Los Angeles, California, United States
Daniel Holzman started cooking at the age of 15 at the elite Le Bernardin in New York City. Four years later, he attended The Culinary Institute of America on a full scholarship from the James Beard Foundation. Since then, he’s worked at numerous acclaimed eateries including Palladin, Napa, The Campton Place, Aqua, Jardinière, and Axe. In 2010, Daniel co-created The Meatball Shop, dedicated to serving the best meatballs in the world, in New York City. He is the co-author of the best-selling The Meatball Shop Cookbook, published in 2011, and is the co-author of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, released in 2022. Over the course of his culinary career, he has been featured in publications such as The New York Times, Saveur, GQ, People, and Food Network Magazine and has appeared on Selena + Chef, The Tonight Show, and Good Morning America, among others. He now owns and operates Danny Boy’s Famous Original Pizza, the New York-style slice joint of his childhood dreams, in Los Angeles.
2023 IACP Cookbook Award (Food Issues & Matters), Publishers Weekly Best Seller, &Amazon Best Seller "Food IQ is a book for how we eat right now, filled with good advice, great recipes, and information that will fascinate even the most experienced cook. And I can't think of a better gift for someone who's new to the kitchen." - Ruth Reichl, author of My Kitchen Year "I can’t wait to learn from them both, and I bet there’s already a thousand more questions they are trying to figure out together right now.” - Roy Choi, chef and TV host "Consider this book required reading." - Gail Simmons, food expert, TV host “Food IQ has everything you've always wanted to know about food, but was afraid to ask. From deep dives into fancy salts and olive oils to the crispiest strategy for cooking boneless chicken breasts, Matt and Daniel answer the hows and whys of cooking.” - David Lebovitz, author of Drinking French and My Paris Kitchen "Food IQ is an incredible resource for some of the most commonly asked cooking questions.” - Eric Ripert, chef-owner of Le Bernardin "Add Food IQ to the short list of great books that combine essays, superb recipes, and relatable wisdom to help anyone cook in a smarter way with more impressive results." - Andrew Zimmern, chef and TV host