Author, tour leader and chef Daniel Hoyer's passion for cooking began during his preschool years, when he attentively assisted his grandmothers in the kitchen, and has continued to flourish thanks to a wide variety of experiences in his almost thirty-year professional career as a chef, author and culinary instructor. His stint as chef at Mark Miller’s Coyote Cafe in Santa Fe, New Mexico was a turning point in his career. As a consultant and executive chef, Daniel has assisted in the startup of restaurants in such widely scattered locales as Sydney, Salt Lake City, Los Angeles, Oaxaca, Grand Cayman Island and, as a representative of The Santa Fe School of Cooking, where he taught recreational cooking classes for more than 12 years, he developed menus and provided training for the London-based, Southwestern-style restaurant chain, Santa fe.
Daniel has authored four cookbooks on Mexican and Latin American cuisine, Culinary Mexico, Fiesta on the Grill, Mayan Cuisine and Tamales and he writes about travel, food and cooking for various newspapers and magazines around the world, including, Fine Cooking, The Santa Fe New Mexican, The Los Angeles Times, The Word, Vietnam Nation, etc. His latest book, Culinary Vietnam was released in September 2009.
Currently, Daniel continues writing, operates a tour agency in Hanoi, Vietnam where he lives, teaches cooking classes and is a leader of gastronomic adventure tours in Vietnam, Southeast Asia and Mexico.