I am the Blood Sugar Chef
I’m Ken Daniels, a chef, sommelier, and industry veteran with a deep background in hospitality, mixology, event management, and food & beverage consulting. My career has taken me from running high-profile restaurants to teaching, writing, and speaking at industry events, but my most personal challenge?
Navigating type 2 diabetes.
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For years, I followed the wrong advice—until I started questioning everything and found my own path through keto, low-carb, and real food strategies that actually work. Now, as The Blood Sugar Chef, I bring together my expertise in culinary arts, nutrition, and hospitality to explore how to eat well, enjoy life, and keep blood sugar in check.
Professional Background
ā Certified Sommelier
ā Executive Chef Instructor & Consultant
ā Executive Overview in Brew Science (World Brewing Academy)
ā Former Whisky Ambassador for Glenfiddich Scotch
ā Spirits & Wine Writer (The Tasting Panel Magazine, Somm Journal)
ā National Award-Winning Mixologist
ā Whiskey & Tequila Single Barrel Consultant
ā Apprentice Cheesemaker & Affineur
ā Cigar & Cannabis Sommelier (CA, CO)
ā Restaurant Operational Consultant
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But let’s be real—I fail as much as I succeed.
Blood Sugar Chef isn’t about perfection. It’s about experimentation, questioning the status quo, and figuring this out together. Some days, I nail it. Other days, I face-plant into a plate of bad decisions. But every step is a lesson, and I’m here to share it all—the wins, the failures, the science, and the seriously good food that makes this journey worth it.
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If I can figure this out, so can you.
