head chef and founder

Daniel Florence

Daniel has been involved in cooking since 2012. At the time, Daniel was flying as a pilot under Air Force Special Operations Command. As you can imagine, this was a very stressful job! As such, Daniel fell in love with cooking as a fun pastime to keep his mind off work. This form of “therapy” soon turned into a hobby as he staged, part time, under numerous chefs across two restaurants over the course of four years. Most notably, he staged under two different Executive Chefs at “Campo”, Los Poblanos Historic Inn & Organic Farm in Albuquerque, New Mexico.

Daniel’s hobby—turned passion—was put to the test in 2020, when his airline pilot job was on the chopping block due to the pandemic. At an important crossroad, Daniel made a choice to “frolic & detour” into the food industry and cooked at two restaurants in Greenville, South Carolina during COVID. Eventually, Daniel went back to flying but has since branded “Frolic & Detour” as a Private Chef Services operation. Anytime Daniel touches down, he’s busy at work in private kitchens cooking delicious, custom cuisines for his client’s various occasions.