At the crossroads of tradition and innovation stands Chef Daniel Edwards, a culinary mastermind who is redefining the New York dining scene. His restaurant, Reverie, located in the heart of Manhattan, has become a hub for food enthusiasts seeking creative cuisine that marries classic American flavors with modern, sustainable ingredients. Known for pushing boundaries, Edwards’ approach to food is both familiar and avant-garde, offering dishes that evoke nostalgia while embracing contemporary techniques and environmental consciousness.
“I want to take the food people grew up eating and make it relevant for today,”
Edwards explains when asked about his culinary philosophy. One of his most talked-about creations is his reimagined fried chicken—a staple of American comfort food—but with a vegan twist. Made with plant-based proteins and locally sourced, organic ingredients, it’s a dish that honors the past while embracing the future. “We’re trying to show that sustainability and flavor can go hand-in-hand,” he says. The dish has not only earned him Michelin stars but also a loyal following of diners who appreciate his innovative approach.
Edwards’ journey to culinary stardom, however, was not without its struggles. Born and raised in a working-class neighborhood, he discovered his love for cooking at a young age but faced significant hurdles. “I didn’t have the money for culinary school,” Edwards recalls. To make ends meet, he juggled multiple jobs, from waiting tables to dishwashing, all while refining his skills. Eventually, through sheer determination, he earned a scholarship to a prestigious culinary institute, which launched his career. His story is one of perseverance and grit, qualities that continue to shape his approach to both food and life.
“I’ve always believed that food is a bridge between cultures, but it’s also deeply personal,” Edwards reflects. His cooking is informed not only by his formal training but also by the diverse food traditions he grew up with. The menu at Reverie is a reflection of that diversity, featuring dishes that blend regional American staples with global influences. Whether it’s his spin on Southern comfort food or his use of spices inspired by the Middle East and Asia, Edwards is committed to creating meals that tell a story.
Sustainability is a cornerstone of Edwards’ culinary mission. From sourcing local produce to eliminating food waste, he’s leading a movement toward more responsible dining. “We have a responsibility as chefs to think about where our food comes from and how it impacts the world,” he says. His commitment to sustainable practices extends beyond the kitchen, as he partners with local farmers and ethical suppliers to ensure his restaurant leaves a minimal environmental footprint. At Reverie, diners can enjoy delicious, innovative food while knowing their meal is part of a larger movement toward sustainability.
Edwards’ success has made him a culinary icon in New York, but he remains humble. “It’s not just about the food,” he says. “It’s about connecting with people, with their memories, their cultures, and their values.” For him, each dish is an opportunity to share a piece of his own story while helping others explore their own culinary histories. His ability to fuse tradition with modernity, while staying committed to ethical cooking, is what sets him apart in an increasingly crowded field of celebrity chefs.
Looking to the future, Edwards has plans to expand Reverie and possibly open a second location focused solely on plant-based dining. He’s also working on a cookbook that explores the intersection of sustainability and American comfort food, aiming to inspire home cooks to embrace eco-friendly practices without sacrificing flavor. As Edwards continues to innovate and evolve, one thing is clear: he’s not just changing the way we eat, he’s changing the way we think about food.