Daniel Bojorquez grew up in a small town called Sonora just south of the Arizona border.  As a young boy he spent much time with his grandmother who was a wonderful cook.  He would grind the corn and mix the dough for tortillas, which his grandmother would then press and cook.  His grandmother also raised chickens and ducks to feed the family.  Many of their family friends were farmers and Daniel recalls always being surrounded with baskets of citrus fruits, beans, tomatoes, grapes, papayas, persimons, nectarines and tamarind, which friends were always sharing with them.  It is in these early years that the seeds were planted for Daniel's love of food and cooking.

After living for a year on a ranch, where he hunted wild game and made cheese from scratch, Daniel knew he wanted to make cooking his career. He went to the Culinary Institute of Puebla in Mexico City where he studied cuisines of the world with a focus on classical and contemporary French cooking.

Following his graduation, Daniel moved to Boston where he worked at Upstairs on the Square and Aquitaine. Following, Daniel also received high praise for his culinary leadershipas executive chef of Masa. He also gained experience as an apprentice under chefs Charlie Trotter and Rick Tramonto before finding his way to the kitchen at L'Espalier.  Daniel's culinary talents exploded under the tutelage of Chef Frank McClelland.  McClelland taught Daniel the finest techniques of contemporary French cooking married with the seasonal bounties of New England foods.  Daniel recalls spectacular Spring creations like Shad Roe with morel mushrooms and ramps.  He also learned an even greater appreciation for food by growing herbs, lettuces, radishes and more on the rooftop garden at L'Espalier.  He fondly recalls morning fishing for Striped bass, bluefish, tuna and lobsters with Chef McClelland, then cooking their catch for dinner that same night.

Daniel is no stranger to Sel de la Terre.  Shortly after Sel de la Terre Boston opened, Daniel worked for a long time with Chef Geoff Gardner, cooking lunches before going to L'Espalier for dinner service.  

Daniel is married and lives in Jamaica Plain with his wife Emily.