Chef Daniel Goulet is, according to his country club employer, one of the finest chefs in the Poconos region of Pennsylvania. His career has come full circle, beginning at age 16 as a busboy at the Lords Valley Country Club in Hawley, PA. As a teenager, Daniel worked directly under the club’s head chef, where he learned all aspects of the restaurant business, including how to make a restaurant profitable. Afterwards, Chef Daniel received a specialized diploma in culinary arts from Northampton Community College. He went on to complete several internships at New York restaurants, including Daniel Boulud, Chanterelle and Blue Hill. He subsequently returned to Northampton College as an instructor where he added ice sculpture to his many skills. When his wife accepted a teaching position in Florida, Daniel began teaching at the Florida Culinary Institute where he earned the “Educator of the Year” award and won gold medals in Southeast region culinary competitions.
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Daniel and his wife recently returned to the Poconos to be near family and Daniel returned to Lords Valley Country Club (LVCC), now as Executive Chef. Chef Daniel has been a long-time fan of Jurgielewicz and states, “I’m always looking for the best products available and I love Jurgielewicz ducks”. Some of Chef Daniel’s innovative duck creations include Smoked Duck Tongue, Duck Scrapple and Duck Breast Ham. As a private not-for-profit club, LVCC is not open to the general public, but any interested parties may take advantage of special open events at this historic elegant club.