Daniel Perron

Executive Chef, Trummer’s Restaurant


“I almost never plan on what I am going to do with the menu ahead of time. Instead I get the ingredients first and let them speak to me.”

– Daniel Perron

Executive Chef, Trummer’s Restaurant

Trummer’s Restauarant is thrilled to announce the return of Daniel Perron now as Executive Chef of the stunning Clifton, Virginia restaurant.

Perron returns to Trummer’s nine years after first stepping into the kitchen as chef de partie under the leadership of Chef Clay Miller during the restaurant’s fine dining iteration, Trummer’s on Main. During his first tenure at the restaurant, he helped the kitchen earn a 2 ½ star review from Washington Post food critic Tom Sietsema while also attending culinary school in Northern Virginia.

Perron quickly found that he gained more valuable experience while at work and not in class, so he left both culinary school and Trummer’s in late 2012 to take on chef de tournant roles at award-winning spots including Range by Bryan Voltaggio and Blue Duck Tavern, where he gained experience developing daily menu specials focused on seasonality in collaboration with the chef team.

In 2014, he was invited to join the opening team at Fiola Mare as sous chef.  Perron and the rest of the team under the guidance of James Beard award winning chef Fabio Trabocchi, developed and tested recipes that would eventually become menu staples and earn the restaurant recognition as “Best New Restaurant” from GQ Magazine and Restaurant Association of Metropolitan Washington in 2015. Perron would go on to accept the executive sous chef position at fine dining power spot The Oval Room by nationally acclaimed restauranteur Ashok Bajaj. Under executive chef John Melfi, he and the team helped earn a coveted 3 star review by The Washington Post.

Before rejoining Trummer’s, Perron served as the opening Executive Chef at Whaley’s, where for over three years he led the restaurant team to prestigious designations including a spot on the Michelin Guide Bib Gourmand list, a 2 ½ star review from the Washington Post, and placement on Washingtonian’s 100 Best Restaurants list.

His experience at Whaley’s left him with a strong appreciation for sourcing pristine seafood and unique seasonal vegetables, which he will highlight at Trummer’s through emphasis on partnerships with local farms and industry innovators such as Row 7 Seeds. He firmly believes that successful food solely depends on seasonality, high-quality sourcing, and possessing a certain level of skill to highlight the purity of ingredients. Perron looks forward to expanding the restaurant’s rotisserie centric menu by integrating touches of the Korean flavors he was raised on as a child as well as grilled meats and seafood from Trummer’s new Japanese binchotan grill.

Perron resides in Woodbridge, VA with his wife and two children.

“My goal is to gain the trust of regulars and new guests alike to try things outside their comfort zone. Things they have never heard of or experienced and hopefully be pleasantly surprised.”

-Daniel Perron