Dan graduated from the University of Pennsylvania with an Honors degree in Biomedical and Nutritional Anthropology. He was a Proprietary Options Trader on the American Stock Exchange before he turned in his pen for a chef’s knife and entered the French Culinary Institute (Now ICC). Dan began his hospitality career for Drew Nieporent's Myriad Restaurant Group where his passion for food and his talent for business quickly became apparent and he was transferred to Myriad’s largest restaurant, Tribeca Grill.
At Tribeca, Dan experienced every aspect of running a fine dining restaurant and completed Myriad’s intensive management training program in a mere four months, which led to his promotion to Bar and Dining Room Manager. While managing the dining room, Dan increased bar revenue by updating the restaurant’s beer and cocktail program. Eventually his skill with numbers and his sixth sense for business landed him the title of Director of Purchasing. He achieved a significant reduction in the restaurant’s food and operating costs plus an increase in the quality of goods via local sources.
Following four years at Myriad Dan joined Chef Thomas Keller to open per se in 2004, as Purchasing Manager. In this multi-faceted position, it was his responsibility to search near and far for the absolute best products at the best price, while implementing all day-to-day back-of-the-house operations. He later opened Bouchon Bakery and was instrumental in the creation of TKRG’s HACCP plan, which became the platform for the NYC Department of Health’s HACCP guide.
Eventually, Dan ventured out into the consulting arena and started Kitchen Options. He reunited with his first chef and mentor, Chef John Mooney, to re-open The Shelbourne Hotel in Dublin, Ireland. After revamping purchasing and receiving procedures, he turned to sourcing local, regional, and organic products from Ireland and continental Europe.
Upon his return from Ireland, Dan joined Jim Lahey at Sullivan St Bakery as General Manager. He was responsible for overseeing the wholesale and retail bakery activities of this top NYC craft bakery and laying the groundwork for Lahey’s acclaimed Co. pizzeria.
Dan spent almost two years at Stone Barns working with Chef Dan Barber and another three years heading up purchasing for Danny Meyer’s Union Square Hospitality Group. He is a partner at Jake’s Handcrafted and imports and distributes spices to top chefs in NYC (as Soloway Selections) while acting as agent for 6 overseas companies or cooperatives and has consulted the Agriculture Department of Grenada.
Blue Hill at Stone Barns
Union Square Cafe
North End Grill
W Hotel, New York
The Shelbourne Hotel, Dublin
The Ellis Hotel, Atlanta
FOOD & BEVERAGE:
COMB Spirits/Still the One Distillery, USA
Heilala Vanilla, New Zealand
Grenada Cocoa Association, Grenada
Pastilla Nash, Australia
ilove olive oil, New Zealand
Nomannic Krab, Sri Lanka
Sullivan St Bakery, USA