Chef Dan grew up understanding the power of food in bringing people together by watching his grandmother cook family meals to keep the family connected. Taking that idea and making it his life’s work drove Dan to return to New York after college, traveling often to his Grandmother’s gardens in Virginia.
By the end of his four years of college at Virginia Tech University it was clear that Chef Dan’s career path would be one that involved food. Upon graduation, Chef Dan started his career with Jean Georges Vongericthen learning techniques and classical ideas of cooking under the tutelage of one of the world’s best Chefs. As one of the many talented line cooks for JG, he learned the concepts of refined dining and applying global influences to American and French palates in creating something new and unique. While working for Jean-Georges, he also attended The Institute of Culinary Education to earn a degree in Culinary Arts.
Chef Dan left Jean-Georges for Chef Gabriel Kreuther and Danny Meyer’s exciting new venture, The Modern at The Museum of Modern Art. As a member of the opening team, Chef Dan learned the art of charcuterie and refined his knowledge of classical French techniques. During Dan’s time at The Modern the restaurant earned Three Stars from the New York Times, One Michelin Star, Esquire Magazine’s Best New Restaurant of 2005 and the James Beard winner for Best New Restaurant 2006.
In late 2006 Chef Dan joined Great Performances as the Executive Sous Chef for a new venture and soon after was promoted to Executive Chef in 2007. Eventually Chef Dan joined the Great Performances’ main kitchen in 2008 as a Sous Chef under Chef Christopher Harkness. Under Chef Chris and the rest of the Great Performances culinary team, Chef Dan learned to appreciate fresh local ingredients utilizing GP’s own Katchkie Farm as a catalyst for many of our menus.
Over the years Chef Dan has spent time cooking at The Food Network kitchen, traveled the world to learn about different cuisines and staged at some of the world’s best restaurants. He is constantly looking to improve and spends time honing his skills using modern techniques like molecular gastronomy. It is great to work at the GP kitchen and be part of the magic it creates on a daily basis.