Culinary Team at Bambara

Dan Gursha, Chef de Cuisine

Growing up in Boston with summers spent fishing on Cape Cod, Daniel Gursha’s first food memories stem from his Egyptian grandmother’s house in West Roxbury. There, Daniel found copper pots simmering with new flavors and ingredients, teaching him an appreciation for home cooking from an early age, but also instilling a taste for exploration and an appreciation for a well-cooked meal.

Graduating from Le Cordon Bleu Culinary Arts in Boston at 23, Daniel worked with Executive Chef Jay Silva at Bambara Kitchen & Bar in Cambridge for several years before leaving to stage at noma, a two Michelin star restaurant in Copenhagen, where he learned to forage ingredients and further hone his craft. From Denmark, Daniel moved to Paris, where an opportunity to stage with prominent French Chef, Alain Senderens, allowed him to further expand his palate and knowledge of worldly flavors and techniques.

Finally returning stateside, he spent a brief time cooking in Boston before moving to New York City. Daniel applied his French techniques at David Bouley’s Michelin star Bouley before moving on to A Voce as senior sous chef.

Having enjoyed numerous domestic and international successes, Daniel returned home to Boston in 2015, where he became Chef de Cuisine at Bambara, once again working alongside Executive Chef Jay Silva. At Bambara, Daniel uses the culmination of his varied experiences to take the restaurant’s menu to new heights with bold and exciting flavors.

An avid car enthusiast, Daniel enjoys long drives in his vintage Pontiac Firebird and Harley Davidson motorcycle when he’s off the clock. He begins nearly every day with a walk in the woods with his dog Kane, taking an extra moment to forage ingredients along the way.

Bambara Team

Members of the Bambara team come from all backgrounds and walks of life, but we all grew up in the Kimpton family, rising from entry-level (or early-career) positions to ranks as varied as our General Manager Amanda, Sommelier/Banquet Manager Lynn, and Chef de Cuisine Dan. We're tight-knit like that. Just like family.