Chef, abc kitchen
Born and raised in NYC, Dan grew up in a family where cooking always played a major role. He attended Syracuse University where he majored in Nutrition and Hospitality Management while spending his externship in the dining room of Danny Meyer’s Union Square Café. After graduation, he returned to work in the front of house until he was offered his first kitchen position as a prep cook.
It was USC that opened his eyes to the wonders of seasonal cooking and he spent the next two and a half years working his way through every station. In 1999 Dan was asked to become a part of the opening team of Tabla Restaurant and spent the next seven years working his way up, becoming Tabla’s first Chef de Cuisine.
Under Chef Floyd Cardoz’s direction, Dan was able to fine-tune his cooking techniques along with the balance of flavors and textures in his dishes and the use of Indian spices. Upon leaving Tabla, Dan was hired by Tom Colicchio to become the Executive Chef for a project for which he was consulting called The Core Club. Dan spent the next four years as the clubs culinary leader transforming the way a "members only" dining room was experienced.
Dan left The Core Club in late 2008 to join the Jean-Georges team where he's helped open restaurants in Arizona, Utah, DC and New York including ABC Kitchen and most recently ABC Cocina currently holding the title of Executive Chef for both properties. Since opening ABC Kitchen in 2010, Dan has been a vital part in winning multiple awards including the 2011 James Beard Award for Best New Restaurant as well as being recently honored as Food & Wine Magazine’s Best New Chef of 2012. When Dan isn’t cooking, he spends his time with his wife and two daughters.