Group Executive Chef of The Big Idea (TBI)
Culinary Arts, 2002
Dan began his career in the United States at the age of 16. After graduating from ICE in 2002, his culinary adventures have taken him to nearly 20 countries over five continents. Besides helming acclaimed restaurants, the enterprising chef also set up Umami Concepts, a management firm providing innovative hospitality solutions throughout Asia since 2009.
Joining as Group Executive Chef of The Big Idea (TBI) which includes a stable of notable and exciting dining establishments including Kinki, Fat Cow, Bedrock Bar & Grill, The Pelican Seafood Bar & Grill, The Marmalade Pantry, The Marmalade Toast and Oriole Coffee, Boston-born Dan is well-recognised for opening some of the most respected restaurants in Asia including Rainer Becker’s London-based Zuma in Hong Kong in 2006 and M1NT Shanghai, a modern day members club which instantly topped the charts as one of Shanghai elite’s favorite eateries in 2009. His latest creation before joining TBI was as opening Executive Chef at KU DÉ TA Singapore atop the iconic Marina Bay Sands Integrated Resort in 2010.
He says, “More than anything, the training I received has enabled me to move farther and faster up the ladder than I could have ever done on my own. Having the fundamental building blocks of great technique firmly in my grasp, I was able to push harder and faster to be successful.”