Daniel earned his Grand Diplôme in Classic Pastry Arts from The French Culinary Institute (now called the International Culinary Center) in New York City. Shortly after leaving New York, he was hired as Pastry Chef at Home Restaurant in San Francisco, where he created contemporary interpretations of classic American desserts all the while developing his budding passion for wedding cakes on the side. In 2010, Saravia was invited to launch and manage the bakery at Baker and Banker in San Francisco’s Pacific Heights neighborhood.
During Daniel’s stay as Bakery Manager and Pastry Chef, the bakery and dessert menu received top reviews from the Bay Guardian, 7×7 Magazine, and Michael Bauer at The San Francisco Chronicle. Having spearheaded the opening of San Francisco’s premier boutique hotel, San Francisco Proper, Daniel now focuses on providing bespoke celebration and wedding cakes to the Bay Area through his business, Daniel Saravia Cakes (formerly known as Cakemonger).