Daniel Charles Bennett

I teach on our Culinary Arts Management course, bringing industry experience from fine dining restaurants, where I developed expertise in restaurant service and wine Currently reading WSET Level 3). I’m therefore passionate about imparting the highest service standards to my students.

I’ve been fortunate to work in some of the best restaurants in the UK and beyond, such as Heft, KOL was placed 23rd best restaurant in the world with Top50 Best.KOL, St.JOHN, Carters of Moseley, Simpsons and The Forest Side - all Michelin-starred. Some career highlights include being named in the ‘Taylors Port Top 100 Sommeliers UK’ in 2025 - placing in the top five Sommeliers under 30, winning the ‘Acorn Award’ (known as The Caterer's 30 under 30) in 2024, and, in the same year, being recognised in Harpers Wine and Spirit’s ‘30 Under 30’ list. Despite wide recognition for my sommelier work, I actually identify more as a Restaurateur, and I was placed third in the ‘Young Chef Young Waiter of the Year UK’ in 2022. I aim to share my insights with my students, helping them to develop the skills and professionalism required to work at the highest level in the industry. 

What inspires me most is the power of hospitality to create memorable experiences - it’s about so much more than food! I often share one of my favourite quotes with my students: “Service is black and white, hospitality is colour.” Great hospitality is about connecting deeply with people and creating a sense of atmosphere. And by the way, it’s an industry that’s not always accurately depicted in series such as The Bear and films like Boiling Point. While there are some details that are accurate, such as the realities of running your own hospitality business, it portrays a rather outdated picture of a professional kitchen, with everyone screaming and cussing at each other. Thankfully, it’s no longer like that. 

Outside of work, I enjoy running and am preparing for the London Marathon. I play crown green bowls locally and have done since the age of 7. I’m proud to be the first in my family to graduate from university, and to contribute to developing the next generation of hospitality professionals at UCB.