CHEF BROWN
Chef Dan started cooking at a very young age for his family. A Vietnam era veteran, upon his return from the Far East, entered the food industry with the goal of someday owning and running his own establishment. The voyage he took to achieve his goal was challenging, torturous at times and mostly full of great laughs and late dinners.
Chef Dan worked in the corporate world, Applebee’s, Zona Rosa and Friday’s. He was a partner in the formation of three New York City Barbeque Restaurants, Bamboo Bernie’s, Mugumba Bay and Gilligan’s Reef. He was formally trained in Seafood preparation, quality control and HAACP guidelines for the handling of highly perishable products at Legal Seafood in Boston. He was brought in as a consultant to revitalize a floundering Italian restaurant and change it into a high end seafood restaurant in Newburgh, New York. He retooled the kitchen and changed the menu; he brought the establishment back to life. |
