A contemporary Southern grill led by Chef Rob McDaniel and Emily McDaniel, Helen is a refreshed take on classic dining that pays homage to Rob’s memories cooking over the hardwood coals and smoke of his grandmother’s indoor grill. Located in a two-story 1920s-era shotgun-style building in downtown Birmingham, Alabama, Helen balances timeless elegance with a convivial, welcoming atmosphere. The McDaniels partnered with friends and local artisans, such as iron workers, wood workers, and other artists, to create a warm and engaging space for celebration. Prime meats and seafood are cooked in an open kitchen, served alongside vegetables and non-traditional sides on a menu driven by seasonality and product from local purveyors.
CHEF ROB MCDANIEL
Owner & EXECUTIVE CHEF
Chef Rob McDaniel, alongside his wife Emily, is the co-owner and executive chef of Helen, a contemporary Southern grill in downtown Birmingham that opened in August 2020. In 2025, the couple expanded their vision with the opening of Bayonet, a seafood and raw bar concept.
Raised in Haleyville, Alabama, Rob’s love for Southern cooking was shaped early on in his grandmothers’ kitchens—where food was honest, seasonal, and deeply rooted in place. He carried that passion to Auburn University, earning a degree in hotel and restaurant management, before continuing his culinary training at the New England Culinary Institute in Vermont. There, Rob sharpened his craft while developing a lasting commitment to sustainability, local agriculture, and preserving regional foodways.
Rob’s career includes time spent cooking alongside respected chefs such as Johnny Earles at Criolla’s in Grayton Beach, Chris Hastings at Hot and Hot Fish Club in Birmingham, and Drew Robinson at Jim ’N Nick’s BBQ. In 2009, he became the opening executive chef of SpringHouse Restaurant on Lake Martin—a role that further refined his approach to Southern cuisine, foraging, and ingredient-driven cooking.
At Helen, Rob’s philosophy centers on honoring the land and the people who steward it. The menu celebrates the bounty of the South through thoughtful, flavor-forward dishes rooted in seasonality, open-fire cooking, and warm, genuine hospitality. His work has earned multiple James Beard Foundation semifinalist nominations for Best Chef: South and Outstanding Chef, as well as recognition from the Michelin Guide.
When he’s not in the kitchen, Rob can usually be found outdoors—hunting, fishing, or foraging—or spending time with Emily and their twin daughters. He also enjoys supporting Birmingham’s vibrant food community by dining at fellow local restaurants and cheering on the city he calls home.
EMILY MCDANIEL
Co-Owner & Business Operations
A Birmingham, AL native, Emily McDaniel got her start in hospitality at 16, where she developed a passion for the fast-paced, people-oriented nature of the restaurant industry. She later spent nearly a decade in real estate on Lake Martin with Russell Lands, selling luxury second homes. During that time, she honed her expertise while building lasting relationships with clients and the community.
In 2020, Emily returned to the restaurant industry to open Helen alongside her husband, Chef Rob McDaniel. In 2025, they opened Bayonet, a seafood and raw bar concept.
That same year, both restaurants were recognized by the Michelin Guide, with Bayonet receiving a Bib Gourmand.
Emily leads the business operations across both concepts, working behind the scenes on finance, human resources, team communications, social media, and community outreach—helping keep everything running day to day.
Outside of work, she enjoys working in the yard, staying active, and spending time with Rob and their twin daughters.
Daniel Goslin
Director of operations
A native of Alexander City, AL, Daniel Goslin began his journey in hospitality while working in restaurants during college at Huntingdon. Though he initially pursued other career paths, an unfulfilling desk job reaffirmed where he felt most at home — in the rhythm and connection of restaurant life.
In 2012, Daniel joined the team at SpringHouse, working alongside Executive Chef Rob McDaniel. Over seven years, he rose to General Manager and Wine Director, deepening his knowledge of food, wine, and restaurant operations through both mentorship and independent study.
In 2020, Daniel became the opening General Manager at Helen. Since day one, he’s played a foundational role in shaping Helen’s warm, intentional service culture and building a team committed to hospitality at every level. His leadership has been instrumental in establishing Helen as one of Birmingham’s most celebrated restaurants.
In December 2024, he stepped into the role of Director of Operations for both Helen and Bayonet, where he oversees strategy, team development, and the guest experience across both restaurants.
When he's not working, Daniel enjoys hitting the gym, practicing yoga, traveling, and spending time with friends.
MEET the team
We are incredibly proud of the dedicated individuals who make Helen a truly special place. Our team is passionate about hospitality, hard work, and creating memorable experiences for our guests. We consider ourselves lucky to have such talented and caring professionals. The next time you dine with us, please don’t hesitate to say hello—we’d love to meet you!
We Are Proud to Support Our Farmers & Producer Partners
We partner with local and regional farmers and producers who share our commitment to thoughtful stewardship, seasonal growing, and quality ingredients — supporting our community while allowing the best of the region to shine.
Lovelight Farm — Birmingham, Alabama
A woman-owned, volunteer-powered farm cultivating fresh produce with care, intention, and respect for the land.
Eastaboga Bee Company — Eastgaboga, Alabama
Family-owned, fourth-generation beekeepers producing raw Alabama honey — proudly featured on the plate and behind the bar.
Belle Meadow Farm — Tuscaloosa, Alabama
A family-owned farm growing seasonal Alabama produce using sustainable practices.
Bear Creek Farm — Tennessee
A multi-generation, family-owned farm with decades of experience raising all-natural beef and heritage pork across Tennessee pastureland.
Larder Foods — Birmingham, Alabama
A specialty foods supplier bridging chefs and dedicated growers to source rare, seasonal, and thoughtfully produced ingredients.
Evans Meats — Birmingham, Alabama
A family-owned meat, seafood and cheese company we’ve partnered with for years, valued for their quality, care, and reliability.