Corporate Chef, Food Strategy & Global Food Innovation, Starbucks Coffee Company, Seattle, WA
Culinary Arts, 2004
By the end of studies at Virginia Tech University it was clear that Dan Obusan was interested in a career in food. He started working with Jean-Georges Vongericthen and studying at ICE. After graduation, he started working 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.