Chef Pliska

Daniel Pliska is the Executive Chef for the University club of Missouri and University catering located in Columbia, Missouri. He directs a kitchen staff of 25 to 30 at the Alumni Club of MU and has been employed there since 1998.

Chef Pliska has trained and worked in cooking and pastry at first class hotels and restaurant kitchens in Washington DC, Dusseldorf (western Germany), and New Orleans. His 32-year career in the culinary field has included 15 years as an Executive Chef in private clubs and hotels.

In addition to being certified as an Executive Chef with the American Culinary Federation, he has received his Executive Chef certification from the Club Corporation of America. He has been a member of the ACF since 1984 and has received 10 ACF awards and medals in cooking and pastry including two grand prizes and a gold medal in traditional cold food competition. He was also nominated in 1999 for his chapter's chef professionalism award.

Locally, Chef Pliska has won the 2004 Iron Chef Final Show Down and has been a finalist in the Agri Missouri Culinary competition as well as the Parade of Taste in Kansas City. In 2006, he was asked to prepare the dessert and chocolate course for the prestigious American Academy of Chefs Dinner in St Louis. In 2008, he was chosen as a top 3 finalist for the best chef of Columbia by the readers of Inside Columbia.

He has authored more than 25 articles on culinary and pastry arts for the National Culinary Review, Club Management, Pastry Arts and Design, and Columbia Home Magazine. He is the president of the American Culinary Federation's Central Missouri chapter, a member of the International Association of Culinary Professionals, and a former member of the Chaine des Rotisseurs.

Daniel enjoys training his apprentices and guiding his Sous chefs in classical European culinary techniques. He believes the best chefs are equally proficient in hot food cooking, Garde Manger, and Pastry. He uses only the freshest and finest ingredients whenever possible and food quality is the kitchen's highest priority. Ninety percent of the food in his kitchen is made from scratch.