Chef Dan earned his Certificate in Culinary Arts from Peter Kumps Culinary School in Manhattan, and interned as a line cook at the Four Seasons Hotel in NYC. He was Executive Chef of Restaurant 2 Vine in Rochester, NY, where he cultivated relationships with local growers at the Rochester Public Market. After 2 Vine, he became Head Chef at Tonic, where he developed wine dinners, pairing innovative cuisine and wines. After its successful opening in 2006, Chef Dan joined the staff of the New York Wine & Culinary Center (NYWCC). At NYWCC, he has enjoyed the opportunity to forge relationships with a number of New York State’s producers and growers, ensuring a fresh, seasonal menu.
