Hello, my name is DAN.

I have been interested in food from an early age, growing up cooking with my parents (my mother was straight forward and my father the kitchen renegade). Cooking is in my blood: my great grandmother was a bagel maker, my grandfather grew up on a farm and my father lived across the street from a duck farm in Brooklyn, NY. Yes, that Brooklyn.

After attending the French Culinary Institute, I caught on pretty fast working the line at Michel Nischan’s Heartbeat. In my career, I've worked alongside Drew Nieporent, Thomas Keller, Jim Lahey, Dan Barber and Danny Meyer, before venturing out on my own to start a sausage company and importing spices for chefs. 

I left the day-to-day life of restaurant operations in 2014 and have been working on product sourcing and consulting ever since. These days, I head up culinary operations for the Big Apple Barbecue which has given me a real sense of American culture and cuisine.

We’ll be sharing interviews, photos, recipes, and more from my ever-expanding BBQ friends and family in and around the US. I hope you’ll follow along with our culinary adventures!