04/08/2026
Proud to be featured in the ISLUXURY MAGAZINE as one of the top private chefs!
https://viewer.joomag.com/is-luxury-magazine-spring-2026/0122109001773850491/p32?short&
Chef Daniel San of Korican fuses Korean and Puerto Rican favorites with the showmanship of teppanyaki cooking. Yes, his name is a tribute to the '80's Karate Kid era we're allstillnostal- gic for. Instead of "wax on, wax off" it's more like "flavor on, limits off" for Chef Daniel San. He rightfully says, "Anyone who has Korican, it will ruin the rest of hibachi for them."
Always loving to experiment in the kitchen, one day he dlecicled to unite his worlds and combine his wife's grandmother's flavors and his own mother's ingredi- ents. "The flavor profiles of Korean and Puerto Rican cooking were amazing together, Chef Daniel San discovered.
He ran with this idea and began creating menus that combine the traditional hibachi meats with Korean barbecue sauces and flavors DODular in Diarte Ricolike adobo and chimichurri. Think carne asada faiita eggrolls, gochujang chicken tostones and ube mofongo.
When it comes to creating menus for in-home dining, Chef Daniel San literally has the secret sauce. He explains, "Sauces- that's where it shines through. lalmost went into production. Idon't buy my sauces in the store; I buy all the ingredients and then I make them all fresh right before every party."
While his most popular meats incluce the traditional teppanyaki staples like steak, chicken and shrimp, he loves it when his catering clients have him laver in the hiaks end meats like lobster tails, sea bass, ahi tuna, scallops, salmon, Korean short ribs and riha.... He notes, "We can even grill you Kobe beef, if that's what VOU want"
Playing up the vibe of live- fire cooking, Korican can also provide fire spinners and luau hula dancers plus bartenders and musicians, to be a one-stop-shop for your party planning needs.
The only question left is what are you going to dream up with these private dining pros?
