Daniel Dalton

Chef Daniel Dalton III is the Area Executive Chef for Make Ready Hospitality, overseeing the culinary direction of Hotel Emeline and The Ryder Hotel. His leadership unites creativity, technical precision, and a deeply human approach to hospitality—building teams and menus that reflect both excellence and authenticity.
Dalton’s career has taken him through some of the country’s most respected culinary programs, including Joe Andres’ Think Food Group, Thomas Keller’s Bouchon Las Vegas and the legendary Augusta National Golf Club. These experiences forged his foundation in classical technique, discipline, and respect for ingredients—principles that continue to define his kitchens today.
At Make Ready, Dalton leads with equal parts rigor and empathy, cultivating environments where chefs are encouraged to think intentionally, cook seasonally, and celebrate the spirit of shared craft. His recent work has focused on advancing operational sustainability and developing thoughtful, guest-driven programs at The Ryder, Emeline, and Frannie & The Fox’s acclaimed collaborative dinner series, Friends of the Fox.
A two-time Post & Courier Charleston Choice “Favorite Chef of the Lowcountry” award recipient, Dalton is recognized not only for his culinary vision but for his leadership and mentorship within the broader hospitality community. His food balances refinement and warmth, rooted in the belief that true service is an act of giving—one that nourishes both guest and team alike.
Whether in the kitchen or at the table, Chef Dalton continues to champion intention, craft, and connection as the essential ingredients of memorable hospitality.