Kanadčan Daniel Sukič se je potepal po (kuharskem) svetu, preden se je ustalil v Sloveniji. Začel je pri Rajhu in pri Kodili postal pravi chef in pravi Prekmurec. Žaru in mesu je dodal kakovost, zaradi katere odlične surovine dobijo nadgradnjo v obliki in vsebini. Kombiniranje njegovih in prekmurskih korenin godi jedem, ki zato niso le klasične in ne le moderne, temveč prepoznavne in drugačne. Zato Kodilin žar nima le mesa, temveč tudi chefa.

Datum rojstva: 22. 1. 1987

Izobrazba: Culinary Arts, Vancouver community college, British Columbia Canada; Canadian Red Seal certified chef

Restavracije in chefi, pri katerih ste delali, stažirali, gostovali:

• AnnaLena – Mike Robbins chef (Vancouver, Canada)
• Frantzen – Björn Frantzén chef 2 michelin stars (Stockholm, Sweden)
• Clou – Jonathan K. Berntsen chef 1 michelin star (Copenhagen, Denmark)

Kuharska filozofija:
Taste is priority. No waste! As a chef you must be creative in minimizing waste, using as much of every product as you can and be able to adapt your cooking everyday in any situation. To be a great chef you must be able to create your menu from scratch, creating every component by hand that is on your menu. Apperance and style of the food and plates we serve is very important as well, this is what the guest sees first. Lastly teamwork not just in your own restaurants but in the chef community to learn and share and to grow together.

Največji kuharski/gostinski uspehi:
Delo skupaj z Borutom Jovanom

Najljubša sestavina: maslo

Najljubša jed: bujta repa

Najljubši kuharski pripomoček: kuhlja

Najljubša kuharska tehnika: dehidriranje

Najboljši chef: Sean Brock

Najboljša restavracija na svetu: AnnaLena (Vancouver, Kanada)