Elliott Vogel

Executive Chef, Daley’s on Yates

With a firm belief in the power of rich, well-seasoned food and armed with solid training from the Culinary Institute of America, Chef Vogel has been cooking up a storm in the Capital Region since 2008. Vogel manned kitchens at Yono’s, Angelo’s 677 Prime and Tala Bistro before answering an Old Daley Craigslist post in pursuit of his next great opportunity as a talented, well-trained, emerging Chef.

With an approach to food that’s far from one-note, Chef Vogel aims to create comfort and satisfaction with every bite, and manages to surprise guests at the same time. An avid saucier with a passion for clean cooking, his ideals and practice hold firm to the French tradition, but are coupled with the inherently creative nature of Western cuisine. He views every challenge as a chance to grow, as much for himself as for his team, and places great emphasis on education and mentorship in a calm, encouraging environment. Vogel took first place in the 2017 Capital District Rising Star Chef awards, recognized for his originality and creativity in menu design and his commitment to using local products whenever possible.