About Us

Daniel Moreno

Chef · Owner

Growing up in the kitchen of his family’s restaurant, De Tapas, Chef Daniel Moreno was naturally drawn to cooking. With his grandmother, Carmen Jimenez, leading the helm as head chef, she taught Daniel — her then-unofficial sous chef — the kitchen fundamentals and helped ignite his passion for making good, quality food.

Daniel’s ten years preparing traditional Spanish dishes alongside his grandmother ultimately led him to pursue an education at the Culinary Institute of America, where he graduated with a bachelor’s degree in Culinary Arts Management. The next three years were spent at Restaurant Daniel in New York, a prestigious Michelin-starred restaurant. Daniel then moved to Paris to work at L’Abeille, a two-Michelin-star restaurant at the Shangri-La Hotel. While in France, he spent his spare time staging at Maison Verot, an award-winning charcuterie shop. Upon returning to New York, Daniel obtained a sought-after sous chef position at Blue Hill at Stone Barns, Chef Dan Barber’s farm-to-table restaurant, where he gained a deeper appreciation for the symbiotic relationship between restaurants and local farmers.

Now, as the chef of Kneads, Daniel continues that tradition — highlighting ingredients sourced from local farmers in his comfortable, yet modern, take on traditional breakfast and lunch dishes.

Brittany Moreno

Chef · Owner

Kneads is a dream come true for Chef Brittany Moreno. For as long as she can remember, Brittany has aspired to have her own bakery.

That early passion led Brittany to Henry Abbott Technical School for culinary arts, and eventually to the Culinary Institute of America, where she obtained a bachelor’s degree in Baking and Pastry Arts Management. After graduating, Brittany spent time at Amy’s Bread, then headed to Northern California to work at Della Fattoria. Returning to New York, she began baking at the prestigious Gramercy Tavern and quickly became pastry sous chef. Wanting to focus on classic French pastry techniques, Brittany moved to Paris to fine-tune her skills at Carette in the Place du Trocadéro. She then transitioned to Boulangerie Berthe, where she spent countless hours making breads under Florian Berthe, who believed in supporting local millers to source high-quality flour. A true testament to her hard work, Brittany was brought on by Chef Dan Barber as pastry sous chef at Blue Hill at Stone Barns, a two-Michelin-star restaurant. Working at Blue Hill exposed her to the ways in which locally milled flour and properly sourced grains lead to more nutritious, better-tasting breads.

As the chef at Kneads, Brittany applies the same principles she learned in her experiences. To ensure her fresh-baked breads and pastries are both delicious and ethical, she only uses locally sourced, fresh-milled flour and grains in her goods.