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Companies that I worked for in the past

Harvey's Resort Casino Hotel

South Lake Tahoe Nevada

Position: Chef Garde Manger
1973 -1978

My First Culinary Stomping Grounds

Six Full Service Restaurants ~ Banquet Convention Services

Hotel Thayer, West Point Academy

West Point New York

Position held: Chef Garde Manger

One of the Jobs I worked during my CIA Culinary Institute Of America day's. I worked a few Jobs while attending the CIA in Hyde Park NY.

Two full Service Restaurants,  French Bistro Restaurant & Steak House Restaurant

Banquet & Conference Services

The Rye Town Hilton,

Rye New York
After completing the CIA, I was hired by the Hilton Corporation to work at the Rye Town Hilton as an Extern Executive Chef trainee, The Hilton Corporation moved me to the Waldorf Astoria their flagship Hotel Property in NY City, I was hired as Main Kitchen Saucier/Chef Tournant - 1979-1981

Position held:  Executive Chef Trainer 

Two Full service Restaurants ~ French Continental & American Bistro

Full Banquet Conference Center

The Waldorf Astoria ~ Hilton Corporation

 New York City. 

Position's held: Chef Tournant,  Chef Saucier, Sous Chef

Five Full Public Restaurants ~ The English Pub~ Oscar's Restaurant ~ Peacock Alley Fine Dining ~ Ina Kikco Japaneses Restaurant ~  Skylight Room Restaurant.

12 Banquet Kitchens - Banquets up to 5000

The Waldorf Astoria sits on one entire NY City block.  

Country Club of Little Rock

Little Rock Arkansas

Position held: Executive Chef

This was my first Executive Position after graduating from the CIA. This was the wealthiest established Country Club in the State of Arkansas. Members, Sam Walton,Founder and President of Wal-mart Store's, President Bill Clinton to name a few.

Fine Dining French Restaurant ~ Banquet Convention Center
Two Bistro Restaurants

Excelsior Hotel, Little Rock Convention Center

Little Rock Arkansas

Position held: Executive Chef

Three Full Service Restaurants ~

 Apple Blossom Restaurant ~  La Petite Roch French Restaurant ~ The Bull & Bear English Pub Restaurant 

Convention Center ~  Banquets up to 5000


Hilton Pleasanton at The Club
Pleasanton California

Position,  Opening Executive Chef


Player's Fine Dining Restaurant ~ Fresh California Regional Cuisine

Complete Banquet Department, Conference Center and Athletic Club 

The Sardine Factory Four Diamond Restaurant on Cannery Row. Golden Fork Gourmet Restaurant, The Rogue Seafood Restaurant & San Simeon Seafood Restaurant in Monterrey California.
Position , Corporate Executive Chef Director 1986 -1988

Naval Station Treasure Island.

San Francisco, California

Position held: Director of Food & Beverage /  Executive Chef

Operated by United States Department of Defense

Four Full service Restaurants ~  Banquet Convention Services ~ Bowling Center and Bistro Restaurant

The Fisherman Italian Seafood Ristorante
Burlingame California & San Ramon California

Position Held: Corporate Executive Chef Director

Two California locations ~  Classical Fine Italian Cuisine ~ Northern Style Italian Cuisine

Banquet Center and catering

Fitzgerald's Casino Hotel
Nevada Club Casino & Harold's Club Casino

Reno Nevada

Position held: Executive Chef

Five full service Restaurants & Banquet Conference Department.

Wild West Casino Enterprise

The Alamo Travel Center and Casino ~ Spark's -Reno Nevada

Position Held : Director of Food & Beverage & Corporate Executive Chef

Two Restaurants ~ Catering  ~ One Restaurant Horseshoe Casino ~ Two Restaurants Ormsby House ~ Three Restaurants Avi Casino in Loftland Nevada with Conference Center.

The College of The Siskiyous

Located in Weed California

Position held: General Manager of Food Service & Culinary Art's Instructor

 One Public Restaurant ~ Banquet Facility ~ Student Restaurant Grill - Culinary Arts Program

Sutter Roseville Medical Center

Redding Medical Center

Sodexho Food Service Company USA

Position Held : Executive Chef / Production Manager

One full Service Restaurant ~ Two Doctor's Lounges ~ Catering Conference Center

Shasta Community College

Redding California

Position: General Manager of Food Services
                      Culinary Art's Instructor

Two full Service Restaurant's , Two year Culinary Arts Program.

This is a picture of The Culinary Institute of America Campus,  in Hyde Park New York. 

I am very proud to be an alumni from the CIA. 

Attending and graduating from the Culinary Institute of America was one of the most exciting accomplishments in my life. 

I would like to thank my beautiful Wife Karen for her 100% support,  and for being with me during the entire two years of my schooling. Without Karen's support and hard work while I was attending the CIA, I would not have made it through the program. 

"With all my heart", Thank you my dear wife for making it possible for me to complete and Graduate from the best Culinary Institute in the world. 

" You are the number "ONE" in my life,  and I love you with all my heart ! 

I never could have done it without you.


Your husband & Personal Chef forever ~


The Mill Casino Resort Hotel - Coos Bay Oregon

I worked as Executive Chef / Food and Beverage Manager for the Mill Casino Resort Hotel for 6 years, owned by the Coquille Indian Tribe.
Over seeing:
Full Banquet and Catering Department - Waterfront Steak House, BBQ Timbers Café , Plank-house Buffet.

Sutter Roseville Medical Center

I worked for Sutter Roseville Medical Center in Roseville California as; Executive Chef / Food Service Manager. Roseville had full in house catering department, Bistro Café, Full Restaurant Café, Tray - line tray-line service and purchasing department.

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