As Culinary Director for the 1100 Group, Dan oversees menu development and kitchen operations for all of the restaurant concepts. With over twenty-five years of industry experience, Dan applies his versatile skills as chef, business/kitchen operator and numbers guru to ensure each restaurant’s success.
Dan is from the Bay Area and began his restaurant career while in high school. He completed his Bachelor’s degree from UC Davis and subsequently entered into management. He continued to grow in the industry with his formal food training at the California Culinary Academy and earned his wine certificate from the Court of Master Sommeliers.
Dan and his wife operated a successful restaurant in Marin County for twenty years where his passion for local, seasonal food inspired him to create a menu that focused on quality, flavor and sustainability. In addition to serving as Executive Chef, Dan ran operations, management and marketing. His hands-on approach and relatability resulted in excellent staff retention and industry-leading profit margins.
Dan enjoys traveling to new locations where he seeks out the best local eateries. His most recent trips include Crete, Rome and Spain. In his free time Dan seeks to spend time outdoors iwith his wife and two sons.
Favorite Drink: Anticuado (Mezcal Old-Fashioned) at Bar Camino
Favorite Comfort Food: Lamb Sausage wrapped in puff pastry at London’s Borough Market
Favorite Food to Cook: Rigatoni Carbonara
