Daniel Camp has been the driving force behind culinary innovation at Fuzzy’s Taco Shop since joining as Director of Culinary in April 2023. With a deep understanding of the brand’s distinct identity, Daniel focuses on creating recipes that embody Fuzzy’s scratch-made spirit while being practical for the brand’s expanding footprint. His work is characterized by a balance of creativity and operational know-how, making his contributions valuable as Fuzzy’s continues to grow.
Shortly after joining Fuzzy’s, Daniel led the development of the Baja Fish Taco, which quickly became a fan favorite, and introduced Quesabirria Tacos and a Birria Bowl to the menu. These offerings showcase Daniel’s commitment to delivering fresh, bold flavors that resonate with guests.
Beyond recipe creation, Daniel introduced the brand’s first Culinary Workgroup, bringing together franchisees and operators to align on menu development and innovation. This collaborative spirit has ensured that new menu items not only excite guests but are also easy for operators to execute.
Prior to joining Fuzzy’s Taco Shop, Daniel held culinary and operations roles at On The Border Mexican Grill & Cantina, Zoës Kitchen, Romano’s Macaroni Grill, Joe’s Crab Shack, and Brick House Tavern + Tap. Outside of the kitchen, Daniel is a board member for the International Corporate Chefs Association and is pursuing a Marketing degree from Louisiana State University. A married father of three, he also serves as a deacon at his church and enjoys spending time with his oldest daughter through their involvement in Cub Scouts.
