Dan Perretta grew up in Toronto, Canada and graduated from George Brown College with a degree in Culinary Management. In 2005, Dan traveled to work in some of the world’s best restaurants, including The Fat Duck in England, El Bulli in Spain, and Per Se in New York. Chef Perretta joined The Alinea Group in the summer of 2007, where he proved himself as a memorable addition to the team. After returning to Toronto to teach at his alma-mater for several years, the Alinea Group was honored to welcome Dan back to Chicago in April 2014 as a sous chef at Alinea. In June 2016, Dan was promoted to Executive Chef of The Aviary. In that role, he is responsible for developing and guiding the culinary programs at both The Aviary Chicago and The Aviary NYC.