Chef Dan Obusan is an ICE graduate

Dan Obusan

Corporate Chef, Starbucks
Alumni
Starbucks
Seattle, WA

ICE reinforced into me the fundamentals of this industry, and with that serving as the backbone of everything I do, I am able to confidently move forward in my cooking.

Biography

By the end of Dan's time at Virginia Tech University, it was clear that he was interested in a career in food. He began working with Jean-Georges Vongericthen while enrolled at ICE. After graduation, he worked at the Food Network and went on to work as entrement at Mercer Kitchen and as Chef de Partie at Danny Meyer’s The Modern with Gabriel Kreuther. In 2006, Obusan joined Great Performances as the Executive Sous Chef for a new venture and was promoted to Executive Chef in 2007. Eventually, Obusan joined the Great Performances’ main kitchen in 2008. He says, “ICE reinforced into me the fundamentals of this industry, and with that serving as the backbone of everything I do, I am able to confidently move forward in my cooking.” In November 2013, Obusan joined City Catering, Seattle's premier catering company, as Executive Chef.

Education

  • Institute of Culinary Education, Culinary Arts, 2004