Born and raised in NYC, Dan attended Syracuse University where he majored in Nutrition and Hospitality Management while spending his externship in the dining room of Danny Meyer’s Union Square Café. After graduation, he returned to work in the front of house until he was offered his first kitchen position as a prep cook at USC. He has worked under amazing chefs such as Floyd Cardoz at Tabla, Tom Colicchio at the CORE Club, Jean-Georges Vongerichten at ABC Kitchen and ABC Cocina. He opened Loring Place in 2016, and this past fall opened Penny Bridge in Long Island City. Dan is a board member of Cookies for Kids’ Cancer and has been a chef chair of Chefs for Kids’ since its inception in 2014.