Daniel Maggio

Executive Chef | Nick + Stef's Steakhouse

Daniel Maggio was born and raised in New York City. For as long back as he can remember, food was a central theme in his Italian-American family's household. He started his culinary training early, observing the family’s busy kitchen, constantly fascinated by the care and love every meal was prepared with.

Throughout his tenure at the Culinary Institute of America, Maggio completed two internships at Chef David Burke's Park Avenue Café. After graduation in 1997, he was given a full-time position at the restaurant, where he remained for several years. 

Maggio then worked at the now closed Hudson River Club under the guidance of Chef Waldy Malouf, where he eventually became executive chef. Later he joined Patina Restaurant Group's Tropica Bar and Seafood House at the Met Life building in midtown Manhattan as well as Cucina & Co.

From there he moved to Nick + Stef's Steakhouse, Patina Restaurant Group's restaurant located at Madison Square Garden, where he has remained for four years. He is extremely proud of the dry-aged steak program that the restaurant has become closely identified with.

The energy and excitement of New York City, specifically Madison Square Garden and the fans that fill the area inspire Maggio and his team. Thriving off this energy, they aim to provide guests with a unique and pleasurable dining experience.

Christina Giambona
General Manager – Nick + Stef'’s Steakhouse