Born and raised in Brooklyn, Dan graduated from the Culinary Institute of America studying culinary arts as well as earning a degree in Baking and Pastry. Dan gained experience as a Baker at Amy’s Bread, as a Chocolatier for Christopher Norman Chocolates, and later, as a Pastry Cook at Financier Patisserie. In 2004, Dan moved on to become Pastry Chef of acclaimed New York restaurants Wallse´ and Cafe Sabarsky, and later Morandi.
Dan’s passion for understanding the chemistry behind baking and pastry coupled with his commitment to creativity and excellence has elevated guests’ experiences with Union Square Events to an unparalleled level.
When not working, Dan enjoys spending time with his two sons baking pizzas and rice krispie treats.