Working his magic at Lords Valley Country Club (LVCC) is one of the finest chefs in the Pocono region. Executive Chef Daniel Goulet grew up in Pike County. Although he left the area for a short time to learn his craft and hone his skills, he's happy to be home creating his masterpieces for those lucky enough to find their way to his dining room.
Beginning at 16 as a busboy at LVCC, he met the owners of a local restaurant, accepted a job there and learned much from their head chef. After absorbing all he could, Daniel attended Northampton Community College earning a specialized diploma in culinary arts.
It was time for him to head for the big city so he moved to New York where he had internships at such famous restaurants as Daniel Boulud, Chanterelle, and Blue Hill, followed by two years at the Park Avenue Café. While there, he progressed from line chef to sous chef developing a close relationship with renowned Executive Chef Neil Murphy. But Daniel is not a city boy and soon returned to Northampton College as an instructor. While there he learned ice sculpting, which always adds a special feel to events and parties at LVCC.
When Daniel's wife accepted a teaching position in Florida, he taught at the Florida Culinary Institute earning the “Educator of the Year” award, followed by “Certified Executive Chef” and “Certified Executive Pastry Chef” designations. At that time Daniel was the youngest person to achieve those honors. Wanting to be near their families, they returned to Pennsylvania.
Daniel's goal is to become one of only approximately 80 Certified Master Chefs worldwide. He specializes in presenting gourmet meals, prepared from scratch, utilizing only healthful and natural ingredients.
LVCC's dining room is famous throughout the region. Members enjoy delicious meals prepared especially for them. The entrée choices are never boring, as Chef Daniel prepares a specialty menu each evening in addition to his standard selections.