��������

With over 20 years in the restaurant and hospitality industry, Dan stands for quality. Dan started out as a busboy throughout high school to a chef specializing in gourmet home style cooking. From Sous Chef of casual fine dining to overseeing mass production for 15 grocery stores in the Tri Star area. He’s helped open, implement and operate several restaurants and two separate commissary kitchens. From the creative side of research and development to quality assurance, his training and experiences help him oversee food safety, and an allergen friendly cooking environment. He’s standing firm in pushing the envelope forward in both presentation and robust flavor profiles.