Chef Dan
Chef | Nutrionist
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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. Read about chef Dan's special party menus “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 |
Fall and Winter Sample Menu
Salad
Winter citrus salad
Blood orange, grapefruit and valencia orange. Arugula and chicory greens
Macadamia nut, red onion, basil, herbed goat cheese and avocado oil balsamic dressing
Appetizer
Roasted Brussel sprouts with hazelnuts, lemon and poached egg, roasted shallot vinaigrette
Dinner
Dry rubbed King salmon with wild mushroom demi-glace
Thyme and rosemary roasted sweet potato and grilled asparagus
Dessert
Roasted Pear crisp with rolled oats, sweetened with stevia
With amaretto chantilly cream
Salad
Winter citrus salad
Blood orange, grapefruit and valencia orange. Arugula and chicory greens
Macadamia nut, red onion, basil, herbed goat cheese and avocado oil balsamic dressing
Appetizer
Roasted Brussel sprouts with hazelnuts, lemon and poached egg, roasted shallot vinaigrette
Dinner
Dry rubbed King salmon with wild mushroom demi-glace
Thyme and rosemary roasted sweet potato and grilled asparagus
Dessert
Roasted Pear crisp with rolled oats, sweetened with stevia
With amaretto chantilly cream
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"Dan was amazing!! So pleased with the job he did. Everyone loved the food. Thank you." - Stephanie