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Conde
Nast Traveler
January 2006
Gold List Award 2006
“Epicures frequent the Saturday
afternoon cooking classes in Daniel Orr’s demonstration
kitchen, with many ingredients grown at the resort’s
two farms.” |
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Food
and Wine Magazine
November 2005
By Douglas Cooper
“Chef Daniel Orr, Anguilla’s
own Alice Waters, grows vegetables in his organic
gardens.” |
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Cooking
Light Magazine
June 2005
“These days Orr divides his
time between his home in Manhattan and his work in
Anguilla, British West Indies. He also is working
on cookbooks, developing a series of healthy cooking
classes and assisting in the organic and hydroponic
gardens.” |
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New
York Times
Sunday Travel
February, 27, 2005
By Juliet Macur
“We stuffed ourselves with
a tangy serving of stingray, a dizzyingly delicious
chocolate soufflé and yellow lentil bisque
so good we were tempted to lick our bowls. |
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Travel
and Leisure
January 2005
Chef Daniel Orr’s “Santorini is an inspired-
culinary -hideaway” |
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Style
Source
Volume 03, 2005
Body and Soul
“Haute Chef” internationally
renowned chef Daniel Orr brings his flair for food
to paradise” |
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Travel
and Leisure
Oct. 2004
“One of the Caribbean’s top resorts”
“Chef Orr has gardens around his restaurants
“that aren’t just pretty, they supply
the CuisinArt with its fruits, vegetables and herbs.” |
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Food
and Wine Magazine
Best New Chefs 2004 addition July
Ratha Tep
“In small-town Indiana, a
former farm boy turned world-class chef presides over
a sensational Independence Day party.” “In
Anguilla Orr has created other dishes highlighting
the Asian flavors that influence Caribbean cooking.”
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Exclusively
Gourmet
October/November 2003
By Peter Fois
“Simplicity is beauty”
Author of Daniel Orr Real Food. “Orr's sense
of the real draws from a lifelong curiosity about
flavor combined with expansive training in the art
of coaxing out food’s true essence.” |
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New
York Post
August 2003
Thicket to paradise
By Cynthia Kilian
“Who knew the Garden of Eden
was alive and well (on Chef Daniel Orr’s Roof)
in the “Hell’s Kitchen” neighborhood
of New York City. |
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Gotham
Magazine
Seasonings Greetings
By Neil P. Stewart
“Daniel Orr, the dapper executive
chef, has perfected
the sought-after flavor-without-the-fat approach to
cooking and is now prepared to share with us. His
recently released spice blends are designed to extend
and broaden the flavor of any dish.” |
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Restaurant
and Hospitality Magazine
By Bob Krummert
“Give (owners) Sir Terrence
Conran and Joel Kissin credit. They know how to land
a chef (for Guastavino’s) they landed Daniel
Orr” |
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Zagat
Survey
Of Orr Cooking “As perfect
as haute cuisine can be” |
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New
York Times Review
3 stars for Daniel Orr
Ruth Reichl
At La Grenouille “His lobster
bisque , for instance, a marvel of smooth richness
with a tock to intense the flavor reverberates in
your mouth long after the soup is gone. Or chou farci
a la royal, the world’s fanciest stuffed cabbage,
in a highly truffled sauce.” |
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Wine
Spectator
April 2001 |
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Men's
Style
September 1995 |
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