Daniel B. Swift received his Masters in Educational Foundations from the University of Hawaii in 2005 and a Certificate in Food Service Administration from San Diego Community College in 2003. He completed nutrition, management and sanitation courses at Kapi’olani Community College in 2002 and wine industry educational courses from Napa Valley/Santa Rosa College in 2000. He also received a Bachelor of Arts in management from Johnson and Wales University in 1993, an Associate in Occupational Studies (AOS) Degree in Pastry Arts from JWU International Baking and Pastry Institute in 1992, and an AOS Degree in Culinary Arts from Boise State University in 1991.
Daniel has worked in the restaurant business since 1985 when he started out as a dishwasher. He then became a waiter and a line cook at various restaurants until he worked his way to assistant of an executive chef at a 600-member private club. In 1994 he became the Assistant Pastry Chef for the Ritz-Carlton in Hawaii where he made all pastry shop items for the 550-room luxury resort.
Starting in 1996 Daniel took his love for cooking to the classroom and was a lecturer at Kapi’olani Community College and a culinary arts consultant for the US Army in Hawaii. In between teaching he found time to be a chef at a resort in Alaska and a pastry chef for the Sunset Club in Washington. From August 2000 through July 2001 Daniel worked as a pastry cook at the Sonoma Mission Inn and Spa in California where he assisted Executive Pastry Chef Tina Luu in all aspects of pastry shop production. Daniel then continued his passion for pastries and worked as a pastry cook for the Hale Koa Hotel in Hawaii in 2001 and 2002, while at the same time lecturing at the Culinary Institute of the Pacific, also in Hawaii.
In addition to teaching classes at Infusion Culinary, Daniel is a culinary lecturer at Cal-Poly University and at Chaffrey College in California.
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