Q&A with Chef Dan

What one seasoning can you not live without (other than salt)? saffron

What celebrity or historical figure would you most want to serve a meal to? My dream came true when I fed Wayne Gretzky

What would you have at your last supper? Paella

Where would be your ideal location for your last supper and what music would you listen to?Alaska listening to the Grateful Dead

Who would you have your last supper with and what would your beverage of choice be? Lauren and Danny drinking port from our sippy cups

Dan Barash began his career in the restaurant industry 20 years ago. In 1996, he was among the first class of Johnson and Wales University students to graduate with a Bachelors degree in Culinary Arts. In 1998 he was the Executive Chef with the Capital Grille.  Four years later he joined Roy’s Restaurants.  While at Roy’s, serving as Partner and Executive Chef, Dan developed daily menus that catered to those palates desiring fresh exotic flavors.  He worked directly under founder Chef Roy Yamaguchi combining the freshest ingredients available creating what is now known as Hawaiian Fusion Cuisine.  In his current role as the Director of Research & Development for Moe’s Southwest Grill he is responsible for menu development and product innovation.