Daily Inspiration: Meet Daniel Schurr

Today we’d like to introduce you to Daniel Schurr.

Hi Daniel, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I grew up outside of Greensboro, NC. Began cooking in some restaurants in Greensboro. Moved with a Chef to Birmingham, AL in the mid 80s- Nick Cullura. He convinced me to go to the Culinary Institute of America. Went there graduated top of my class. Started working at the Four Seasons In Philadelphia. Moved back to NC after my training. I did a short stint at the Angus Barn and then Ted Reynolds and Kim Reynolds approached me about a concept- we became partners and opened Second Empire Restaurant & Tavern. I have been here for 26 years.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Besides the everyday challenges of operating a business/restaurant- we had to deal with 9/11 which changed the economy forever, stock market issues in 08, that changed the economy once again. Those were major challenges to get over. We stayed true to ourselves. COVID was a challenge navigating a virus- still working hard to overcome that. Dealing with state mandates, policies, guests wanting to follow rules, not follow rules, make the public feel safe and secure when dining with us.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I specialize in being consistent. “Consistency defines success” That is my goal every day as a Chef, and passing that along to the whole staff. Known for my Australian lamb rack, five-spiced Pennsylvania duck breast, and my rendition on paella. I am most proud of the way my staff works day in and day out. They work very hard and I am very proud of what they do and how the represent me while I cook in the back. It is not always about me, there are so many other wonderful people that make what I am passionate about happen. That I have been in the same industry for 35 + years. I am still a working Chef. Hopefully the knowledge I have gained, I get better with every menu change.

The crisis has affected us all in different ways. How has it affected you and any important lessons or epiphanies you can share with us?
Thank God we had an established reputation of 20+ years. We closed for 3 months and thought daily if we would be able to re-open or not. We learned things can be taken away from you so quickly, but our loyal customers came back when we opened. The public trusted us with keeping them safe with social distancing, limiting guests in the restaurant, sanitizing the establishment. Following guidelines of the CDC and state.

Pricing:

• $150 per person Chef Table not including tax or gratuity.

Contact Info:

• Email: ashley.dyson@second-empire.com
• Website: www.second-empire.com
• Instagram: second_empire_restaurant
• Facebook: https://www.facebook.com/SecondEmpireRestaurant

Image Credits
Ashley Dyson