Dan has been working in restaurants since he was first able to start working . . . he has worked almost every position from back of house to front. After leaving the world of finance, Dan found himself drawn back to working in restaurants. He was part of the original opening team at Brick Farm Tavern and quickly flew up the ranks from barback to bartender in less than a couple weeks. Under the tutelage of General Manager Mike Lykens and Chef Greg Vassos, he was able to understand the importance of locality, sustainability and having the goal of perfection. The restaurant’s mission was to be hyper local, only using products within a 5 mile radius. Dan found himself looking at ingredients that were growing right outside his front door, reverting back to skills he learned as a child. In his youth, he went to camp where he learned traditional Lenape Indian skills to live off the land.
One of the things that stayed with him the most was utilizing the ingredients around him. After leaving Brick Farm Tavern, Dan began working pop-up speakeasies and private events which allowed him the freedom to pursue the utilization of foraged ingredients. Dan has now worked with many of New Jersey’s top restaurants and chefs in multiple capacities, from supplying them with mushrooms and other wild edibles, to designing beverage programs that sustainably utilize excess inventory.