Daniel Barron was the very picture of the wunderkind Chef. By the time he was 13 he was cooking professionally. He exploded on the American dining scene in his early 20s, garnering a James Beard Award nomination for Best Chef/Restaurant Southeast. Not long after that he moved to New York and earned a three star review from the New York Times. It was heady stuff indeed, the sorts of accomplishments that might be many a chef’s career crowning achievements.
And then he took a left turn.
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