How One Chef Uses Mathematical Precision in the Kitchen

Seyine Park

Cheerful and personable, chef Daniel Burns is one of the most down-to-earth people who brings warmth into any room. Watch as this Noma alumni, who initially pursued studies in mathematics, takes his innate number-centric precision and translates it into beautifully crafted dishes at his own Michelin starred restaurant, Luksus, NYC.

“I always thought to be a math professor,” he says. However, for Daniel, working in a kitchen is still very much about finding solutions to problems – “All we do in kitchens is try to think ahead, plan ahead, and try to say, ‘okay, if A happens then B. You know, how do I avoid C? If I want B to happen then it’s only a matter of planning.’”

Featured Dishes
Roasted maitake mushroom on top of pickled kohlrabi, purple potato, sea urchin, pickled dulse, dandelion vinaigrette, and a roasted potato chip.

Marinated mackerel with roasted sunchoke, pickled red pearl onion, sunchoke and red watercress salad, and finished with a smoked bluefish broth.

Leg of lamb with roasted Tokyo turnip, pickled spring onion, soubise, and a watercress and turnip top purée.

Carrot sorbet swirled with yogurt ice, tarragon, cumin ginger snap, and honey nougatine.