3/23/2023 0 Comments A boy named souschef![]() ![]() ![]() Shortly after opening DanDan, the duo opened a highly-acclaimed fine dining restaurant and chef’s table concept, EsterEv, inside DanDan. Van Rite and Jacobs opened DanDan in July 2016, bringing chef-driven Chinese food with a midwestern sensibility to Milwaukee’s dining scene. Having met Dan Jacobs through industry events, the two became friends and soon launched plans for their modern Chinese-American restaurant, DanDan. Over the next eight years, Van RiteĬontinued to hone his culinary skills, and his efforts led to him being selected by the James Beard Foundation three times as a semifinalist in the Best Chef: Midwest category (2010 – 2012). He then spent time as a private chef in Nantucket before returning to Hinterland, this time to open their Milwaukee location. Van Rite was given creative liberties with the menu at the popular gastropub and quickly caught the eye of diners and media alike. After four years, Van Rite was ready to return home and accepted the executive chef position at Hinterland in Green Bay, WI. Throughout his travels, he embraced the responsibly raised lifestyle, cultivating relationships with farmers, fisherman, purveyors and growers, which became the foundation of his cooking style. Van Rite committed to cooking professionally, left architecture school just shy of graduation and enrolled in the Western Culinary Institute in Portland, Oregon.Īfter graduating with high honors (1996), Van Rite cooked his way around the country – from working as a sous chef at a private ranch in Colorado to specializing in seafood in Florida, expanding his culinary repertoire and confidence. After getting a taste of the kitchen, he knew he had found his true calling and outlet for his creative musings. While pursuing an architectural degree, Van Rite began working at a local restaurant, first as a server and then as a cook. As a boy, the Green Bay, WI., native wanted to be an accountant once a bit older, his passion turned to architecture. Dan Van Rite did not take the traditional path to becoming a chef.
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