[ease ’n guard]

Annie Tritt for The New York Times

Daniel Isengart is a New York-based director, writer, performance coach and, incidentally, chef.

In 2017, after 20 years of performance stints across New York's clubs, museums and entertainment venues and guest spots in Berlin, Vienna, Cologne, San Francisco, Los Angeles, Cincinnati, and Kitchener, Ontario, he took an open sabbatical from the stage to focus on writing about food and culture, publishing two books and writing a food column for Slate.  

His culinary memoir/cookbook, The Art of Gay Cooking, published in 2018 by Outpost19, is a literary appropriation of The Alice B. Toklas Cookbook that follows in the footsteps of his partner Filip Noterdaeme's memoir, The Autobiography of Daniel J. Isengart, an adaptation of The Autobiography of Alice B. Toklas. Illustrated by Filip Noterdaeme, the cookbook also sports a foreword by Jeremiah Tower, the legendary godfather of modern American cuisine.
From July – November 2018, Isengart was the sole writer of Slate's first and only weekly food and cooking advice column, The Pickle.

As of 2019, Daniel Isengart is focussing on coaching classical singers specifically for the concert stage as well as directing opera, beginning with his staging of Carmen with the KWS Orchestra under the baton of Andrei Feher, January 2019.

Daniel Isengart is no longer active on any social media platform, preferring to be social in real time and in real places.