Daniel Wallmo.
Executive chef, product developer, and a cannabis operator since 2001. Thirty years of cooking that started in fine dining and ended up, by way of touring kitchens and five other legal markets, on a manufacturing floor in Brooklyn.
Wallmo took the executive chef post at Gallagher's Steakhouse at twenty-three. Before and after that he cooked at Modena, Maggiano's and The European Cafe, catered for touring artists and festival production, and appeared on Food Network's Unwrapped.
Since 2001 he has developed regulated cannabis product across New York, Washington, Colorado, Illinois, Arizona and Nevada, with edibles work covered by Forbes. Six markets is six sets of rules, six testing regimes and six different definitions of what a compliant label looks like, which is a useful thing for a manufacturer to have already learned somewhere else.
His work at Bohemia sits where most edible programmes fall down: between what tastes good and what can be produced ten thousand times without drifting. A recipe that works once is a recipe. A recipe that survives scale, emulsion, packaging and a year on a shelf is a product.
What he owns here.
Formulation and scale-up are the same job at Bohemia, run by the same person, which is why samples and production runs taste alike.
Tempering curves, shell thickness, filling stability and the finish that makes a piece look made rather than moulded.
Flavour work that starts from a kitchen technique rather than from what happens to mix easily with distillate.
Format, consistency and packaging, produced to the same documentation as everything else.
Emulsion behaviour, viscosity and dose homogeneity across a full production deposit.
Concept to reference sample, including the honest conversation about what a target price will and will not buy.
Taking an approved sample to a repeatable run without losing the thing that made it worth approving.
Thirty years, six regulated markets.
The reason to care about a chef's history in this industry is not the pedigree. It is that someone has already made the mistakes on a production floor somewhere else, at someone else's expense, and is not going to make them on your run.
- Experience
- Approximately thirty years in professional kitchens
- Early milestone
- Executive Chef at twenty-three
- Kitchens
- Gallagher's Steakhouse, Modena, Maggiano's, The European Cafe
- Beyond restaurants
- Touring artist and festival catering
- Television
- Food Network, Unwrapped
- Cannabis
- Operator since 2001
- Markets
- New York, Washington, Colorado, Illinois, Arizona, Nevada
- Press
- Edibles work covered by Forbes
Bring him a difficult product.
The interesting conversations start with something that has not been made before, or something that has been made badly and needs fixing.