A William and Mary Graduate, Dan moved with his family to Richmond from San Francisco in 2017 unable to resist the allure of its burgeoning restaurant scene and quality of life. In pursuit of a new concept, Dan began working with Filament as a client and later joined the team to lead its Hospitality Consulting practice and serve as an intermediary for hospitality-related business transactions. Dan’s passion is to fix the hospitality business model so that businesses catering to the public, most specifically restaurants, can evolve and capital can thrive in what we now know is the “new normal.”
Dan leverages a broad and deep career as a classically-trained Michelin Guide-recognized chef, and a multi-unit restaurateur not only in fine dining but also in quick service concepts. He’s nationally recognized as an R&D expert in the hospitality field and a strategic F&B hotel consultant. Dan has worked with myriad from-scratch concepts, and specializes in menu and recipe development, as well as being an award-winning teacher/trainer. Dan focuses on both the big picture and the details – the product and the people. He has a full appreciation of what restaurants are worth, and to whom, and fully understands the value of a concept, a location and a seat. From ideation to operation to sale, Dan seeks to add value. He wants to help his new hometown get to the leading edge of the changes shaping the hospitality industry.