While attending the CIA, Daugherty enhanced his education with an internship at the Four Seasons Hotel in Washington D.C. After graduation, Daugherty Returned to the Four Seasons Hotel to complete a three-year apprenticeship with Chef William Douglas McNeill. His relationship with the Four Seasons earned him a position in New York City as an opening sous-chef for the Four Seasons Hotel, located on 57th and Madison.

During his time in New York, Daugherty also had the opportunity to work at LeBernardin, gaining experience in every station in the kitchen, including pastry. After leaving New York, Daugherty moved to Colorado to open Paul’s Creekside Grill in the Hotel at the Inn at Silvercreek and then to Minneapolis where he worked as chef of D’Amico Cucina for three years. From January 2003 to December 2006 he was the opening and executive chef of Graves601hotel in Minneapolis.

In December of 2006 Seth and his wife Karen started Real Food Initiatives to help deal with the multidimensional problem that is America’s relationship with food. Daugherty was recently recognized by Food and Wine magazine as one of America’s Best New Chefs for 2005. Daugherty is very active participating in events and dinners for both Share our Strength and The James Beard Foundation.