Born in Baden-Württemberg Germany the son of two US Military parents, Dan spent much of his early childhood traveling the local Upper Rhine Plain and surrounding countryside. An adventurous eater, he was always sampling local and regional specialties from Bavarian Leberwurst, to Alsatian Choucroute. After the military, his family relocated to central New Jersey. With his close proximity to New York City, insatiable appetite, and adventurous spirit; Dans love for great local and international cuisine flourished. During High School, he started working for a local bistro in town that opened his eyes to the amazing possibilities that farm to table cuisine can offer that was very much reminiscent of the local foods and markets of Europe that he encountered as a child.
After leaving New Jersey, Dan enrolled at the New England Culinary Institute in Montpelier Vermont. There he was trained in the classic art of French Cuisine and was fully immersed in the farm to table community. During his summer vacations, Dan lived in Brooklyn New York where he worked and staged at some of the citys finest restaurants such as The River Café, Telepan, Stone Park Café, and Café Boulud. But life in Germany and New England made him yearn for a more simple life where he could be more connected with local farms and nature.
Since making the move to Oregon, Dan has worked everything from fine dining, farm to table, taverns, catering, and now gets to immerse himself in the urban wine making scene. On his days off, you can find Dan searching out delectable eats wherever they may reside, riding his motorcycle, or miles away from the city exploring the bounty of National Parks and Forests that the Pacific North West has to offer.