Daniel Clifford (born 6 August 1973) is an English chef who is best known for his work at the two Michelin star restaurant Midsummer House.

He moved in 1992 to become the first commis chef at The Bell Inn in Aston Clinton, and became a demi-chef de partie at Marco Pierre White's Box Tree through 1993.

[10] As of 2020, Daniel Clifford changed the menu at his restaurant, removing all plant-based options and ceasing to cater but for a handful of dietary restrictions.

Comparatively, he said that a meal at Salt Bae's London restaurant, Nusr-Et, where it costs £630 for a steak, is not good value for money, calling chef and restaurateur Nusret Gökçe 'Mickey Mouse.

[16] He also credits his time spent in France with chef Jean Bardet as teaching him the value of quality ingredients, and seeing foie gras in a different light.