Daniel Hugelier, CMC

Daniel G. Hugelier, CMC is the Central Region Culinary Specialist with DZA Associates. Dan’s impressive culinary career is recognized industry-wide for his many contributions as a culinary professional and coach to many. His career spans decades, leading highly acclaimed culinary programs such as The Detroit Athletic Club, The Amway Grand Plaza Hotel and most recently under his watch as Professor of Culinary Arts of Schoolcraft since 1991. A celebrated mentor, author, educator and Olympian, Dan’s passion for the craft coupled with his innate business sense rounds out the team’s depth of culinary know-how and network. Daniel Hugelier was certified as a Master Chef in 1988. He is a three-time member of the only culinary team in history to win the prestigious hot food Gold Medal three consecutive times – 1980, 1984 and 1988 – in the IKA (International Culinary Olympics) in Germany. He has also coached for National Team USA in 1990, 1992 and 2000. He was twice a member of the USA National Ice Carving team for Japan and currently contributes as a judge for food and ice competitions with the goal of encouraging others to develop their skills. Chef Dan currently is advisor and culinary coach for Team USA, the Culinary Olympic Team for Luxembourg, and The German IKA-Hoga competition in 2016. Chef Hugelier recently retired as professor of Culinary Arts at Schoolcraft College in Michigan. His responsibilities centered around the new VisTaTech Center American Harvest Restaurant where he taught students in advanced skills-based cooking. He believes that teaching and training are the most rewarding elements of developing our profession. He is recipient of the NISOD and Trends awards for teaching excellence. For two decades, Chef Hugelier has consulted for many successful resorts, clubs, restaurants, and R&D product development accounts under the banner of Culinary Concepts International which provides staffing, training-development programs, marketing strategies’ and custom products for the food and beverage industry. Chef Hugelier has been an author, and a regular column contributor to The Bowyers Journal, a publication geared toward traditional archery. His love for outdoor sports and nature is the basis for developing the Wild Harvest cooking articles published in 27 countries, and WildSeason products – great assets to the professional cook. Firmly committed to promoting quality in the food industry, Chef Hugelier’s efforts toward developing others are fueled by a sincere joy for sharing the craft and science of cooking. Visit Chef Dan’s WildSeason on Facebook or at www.wildmasterchef.com.