MEET THE CHEF: Introducing Executive Chef Dan Dienemann

Originally from the East Coast, Chef Dan Dienemann grew up between the cultural crossroads of Washington, D.C., and London, England. This early exposure to diverse cuisines and global perspectives sparked a lifelong passion for food. Encouraged by his parents, who nurtured his curiosity for both wine and culinary traditions, Dan began his culinary journey at a young age.

At just fifteen, he started cooking professionally, eventually training and collaborating with some of the most renowned names in the culinary world—including Michael Gottlieb, Gordon Ramsay, John Kunkel, Michael Mina, Roy Yamaguchi, Don Pintabona, Todd English, and Wolfgang Puck. These experiences helped shape his skills and fuel a career defined by excellence and creativity.

Chef Dan holds two culinary degrees from Santa Barbara Culinary Institute, two certifications from Le Cordon Bleu, and the prestigious title of Certified Executive Chef from the American Culinary Federation.

With over 30 years of experience, Chef Dan has held leadership roles such as Executive Chef, Regional Executive Chef, Chef de Cuisine, Research & Development Chef, Culinary Director, and Corporate Executive Chef. His impressive resume includes top-tier restaurants and hospitality groups like Tchefuncte’s Restaurant, Gordon North America, Yardbird Southern Table & Bar, Barrel & Bushel, Farmers Restaurant Group, Bottega Louie, The Cheesecake Factory, The Ritz-Carlton, and The Mina Group.