sous-chef, catering

Born and raised in Urumqi, Xinjiang and educated in the United States, Dan was an architect and interior designer with a passion and broad knowledge of cuisine and natural wine, before deciding to pursue a full-time career in hospitality.

Dan has been working as a Chef at Egg for 3 months.

Dan has worked alongside Chef Chris to cater for 40 guests at a Fisher & Paykel event in Shanghai, he is detail oriented and big on flavour, inspired by his travels. He describes his cuisine style as northwestern china and fusion international.