An East Cambridge restaurant known for showcasing local flavors has landed a new chef de cuisine. Daniel Gursha joins the team at Bambara Kitchen & Bar, where he will work alongside executive chef Jay Silva, who had previously been manning the kitchen at Bambara without a chef de cuisine.
After graduating from Le Cordon Bleu in Boston, Gursha first worked with Silva at Bambara for a number of years before staging at Noma in Copenhagen and later working in Paris. He returned to the U.S. and worked at Bouley and A Voce in New York City, both Michelin star-rated restaurants.
Recently, Gursha served as an executive chef for Eateasy, a New York-based company that aims to bring personal chef-quality meals to customers at a fraction of the cost.
Gursha rejoins Silva at Bambara, bringing his years of experience to help push the restaurant's menu in some new directions. The menu combines classic New England seafood dishes like clam chowder and lobster sliders, plus salads, flatbreads, and assorted entrees like braised cod and pork paillard.