Chef Daniel Buss

Chef Daniel Buss has a diverse culinary heritage with a passion for the freshest seasonal and organic ingredients. A native of Canada, Buss received his culinary degree in George Brown College in Toronto and his Canadian Certified Chef degree in Sait College in Calgary.  Buss apprenticed in a small French Restaurant with Swiss chef, Hubert Bielmann who quickly became his mentor.  Through Chef Beilmann, he discovered the benefits of using fresh ingredients from local producers, such as lamb, rabbit, game birds and venison.


Chef Buss trained on two separate occasions in Switzerland working in two small restaurants, one small rustic hotel in the middle of the Bernese Mountains and another at the prestigious five-star hotel Victoria Jungfrau.  He also worked under Swiss Chefs at several Canadian properties including the Prince Hotel in Toronto, The Millcroft Inn, a Relais and Chateaux and La Vielle Auberge.  In addition, Buss trained at the five-diamond restaurant “The Marquesa’ at the Fairmont Scottsdale Princess and The prestigious two Michelin stared restaurant “Le Gavroche” in London England.


After he was named Executive Chef of the Banffshire Club in the Fairmont Banff Springs  Hotel, Buss spent months testing his recipes.  The cuisine he created was Modern Canadian with French Influences and very wine friendly.  The Banffshire Club earned five diamonds two years after Buss opened the restaurant.  Buss later became executive chef at two other Fairmont Properties, Fairmont Turnberry Isle in Miami, Florida and The Fairmont Chateaux Laurier Hotel in Ottawa Canada.


Buss moved his family to Thousand Oaks California, where is wife Jill is from.  He has worked as a private Chef, catering and also as executive Chef of California Lutheran University.  Buss joined Hyatt Regency Westlake January 2016.

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880 S. Westlake Blvd., Westlake Village, California, USA, 91361

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