DANI MAYSONET

Toa Bajeño at heart and now leading the kitchen at Jungle Bird in San Juan, Puerto Rico, Chef Daniel Maysonet has spent the last twelve years cooking with heart and intention. For Daniel, it’s never been just about a recipe - it’s about the story behind the ingredient.

Forging his craft in renowned San Juan kitchens like Marmalade, Verde Mesa, Vianda and Cocina Abierta, he has developed a style that’s as much about supporting local farmers as it is about applying skillful techniques and purpose. His goal is simple: to balance and honor the flavors of the Caribbean archipelago while letting local ingredients be the stars of the story.

As Consulting Chef for dokidoki, Daniel oversaw development of the menu that merges Japanese techniques with the tropical profile of Caribbean and Latin American flavors - a tribute to the combined heritage of dokidoki’s founders.