Dan Seaman

Dan Seaman is a professional and visionary young chef with a strong determination in the culinary field.

He is passionate about food and hospitality, focusing on food preparation, menu development, and inventory control in fine dining establishments.

Dan Seaman holds an AOS in Culinary Arts from the New England Culinary Institute and a certificate in Food and Beverage Management from Morris County Vocational School District.

His professional experience includes roles as a Sous Chef at The Tewksbury Inn, Rounds Chef at Compass Group, Sous Chef at The Harvest Restaurant Group's Grato, Fish and Broiler Chef at Roots Steak House, and various other culinary positions at renowned establishments.

Throughout his career, Dan Seaman has showcased his commitment to providing patrons with the best culinary experience.

He has honed his skills in kitchen management, culinary creativity, and delivering high-quality dishes to guests.

With a diverse background in different culinary settings, Dan Seaman has gained valuable expertise in the art of gastronomy and customer satisfaction.