Who: Daniel Singhofen, chef/owner of Eola.
Why we chose him: Although he quietly slipped into the restaurant scene last year, he has already made his mark by emphasizing rusticity—offal, charcuterie, house-made pasta—over trendiness.
Also worked at: Ritz-Carlton in Naples, Florida; K Restaurant in Orlando.
Guilty pleasure: “I like to sneak out and get a burger at Five Guys with bacon and cheese. If it’s going to be greasy, it shouldn’t be anything that resembles healthy.”
Country he’d like to visit: “Peru—my father-in-law taught me how to make a proper ceviche, and I’ve been enamored ever since.”
Favorite sandwich: “I’m a Reuben freak. Really good ones are hard to find.”
Favorite breakfast: “Besides bacon? I’m pretty simplistic when it comes to breakfast. Eggs Benedict is about as far as I stretch.”
Favorite knife: “I have a Kikuichi 91⁄2-inch chef’s knife that’s my workhorse in the kitchen.”
On his iPod: “In the kitchen, I put Pandora on the Chopin station. Outside of that, music is foreign to me.”
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