Experience

Chef Dan Ost, FSP, is a professionally-trained commercial Executive Master Chef.

An experienced restaurant consultant, Chef Dan has consulted for Sea Critters on Pass-A-Grill, Tucson's, Palm Restaurant Supply, the Brown Derby, Rollin' Oats Natural Foods, Pappas Greek Foods, and others. Chef Dan was the corporate chef for WeekDay Gourmet, based in Tampa, FL, where he performed menu creation, design, and consulting.

Currently, Dan is seeking a new position and new consulting opportunities.

Background

• Over twenty years of professional chef, cooking, catering, and kitchen management experience. Exemplify leadership, professionalism, and creativity, backed by a consistent, verifiable record of achievement.

• Executive Chef with formal European style training under Master Chefs Sally Pasty and Frank Vargas.

• Trained extensively in bakery, cake decoration, ice sculpture, Garde Manager, and Esaucier.

• Training & development specialist; teaching instructor, created popular sell out cooking classes in vegetarian cooking for the public.

• Successful catering and event experience (1,200+ people).

• Effective kitchen designer.

• Assisted with writing the cookbook "The Tao of Cooking" by Sally Pasty (Ten Speed Press, 1981)

See the Services page for prices and other information.

Chef Dan can bring this professional experience to your home or business to provide professional-grade results.

Consulting Details

• Sea Critters: Kitchen re-design, menu development and design, kitchen and staff training and manuals

• Tucsons: Menu development and design, kitchen and staff training and day-to-day operating worksheets

• Pappas: Menu redevelopment and catering consulting

• WeekDay Gourmet: Menu development, nutritional analysis, food and supplies purchasing consulting, food preparation business consulting