Chef | Nutrionist
Chef Dan is well versed in seasonal, global and healthy cooking, he has worked in catering and restaurants throughout the Los Angeles area for the last 12 years. As a graduate of Le Cordon Bleu College of Culinary Arts in Pasadena, California, he has put in the hard work and dedication needed to master his craft, source the best ingredients and present it with a seasonal and health conscious touch. Chefs Dan studied nutrition and specialty diets during his education at Le Cordon Bleu, specializing in low carb, low sodium, vegan, paleo and plant based diets. As well as having experience building specific nutritional plans for friends, family and clients and colleges. His personal goal is to provide his clients with the most satisfying meals, full of flavor and packed with all of the dietary needs for each individual.
Dan has worked and studied Vegan, vegetarian, and Gluten free cooking under Chef Susuan Feniger of Border Grill in Los Angeles. During his time working at Chef Feniger’s Restaurant he helped to research, and adapt many dishes to fit these diets, as well as many others. Chef dan believes working with clients and customers who have strict dietary restrictions is always fulfilling, creating fun and unique ways to present someone with a dish that surpasses their expectations should always be the goal.
“You learn a lot about someone when you share a meal together.” – Anthony Bourdain
Specialty Diet Cuisine expertise: Low Carb,Vegan, vegetarian, plant based, Gluten free, Keto, Anit-Inflamitory, Lectin- free