Daniel
Reyes

Seasonal first, fire always — menus built around the market morning of your event.

Daniel opened Juniper Long Table after a decade in restaurant kitchens, convinced that catered food should never taste catered. He writes every menu from the season — spring peas, summer stone fruit, autumn squash — and insists on finishing dishes on site, over live fire wherever the venue allows.

Couples meet Daniel at their tasting; corporate clients meet him in the walked-through plan. His herb-crusted lamb has closed more weddings than any speech.

• Writes and tastes every menu personally
• Leads tastings for weddings and galas
• Trains every cook in allergen-safe service