Dan is Director of Food at Vacherin, where he heads up food operations, innovation, craft training and development.
Dan started his career as a kitchen porter with Forte Hotels, which earned him the opportunity to train as a chef and work his way up to sous chef. After that, he moved to work at the Royal Air Force Club, and then onto running the fine dining restaurants at the House of Lords.
Later, Dan chose to experience event catering, which led to him working with a number of high-profile Michelin-starred chefs, including Tom Aikens, Angela Hartnett and Richard Corrigan.
At the age of 28, he moved into the B&I sector where he became Executive Chef for Chester Boyd at the HAC. Dan then went on to run the catering for CH&Co at several law firms, including Mayer Brown and Norton Rose, before joining Vacherin in 2012.