Experience
2024 - Present
Founder
Perretta Hospitality GroupMiami, FL
2011 - 2014
Personal Chef
Self EmployedToronto, Canada
2009 - 2009
Executive Chef
LG3 RestaurantToronto, Canada
2008 - 2009
Chef Instructor
George Brown CollegeToronto, Canada
2006 - 2006
Stagiaire
El BulliRoses, Spain
2005 - 2005
Stagiaire
The Fat DuckBrey, England
2003 - 2005
Chef de Partie
Senses RestaurantToronto, Canda
Education
2004 - 2004
Culinary Management
George Brown CollegeToronto, CA
Advice from Dan Perretta
Quotes about career path, skills, and teamwork from an industry leader.
The first day I tried out for the job at Alinea we finished dinner service at about 1:30 AM.
I remember watching Chef Achatz after a 15 or 16 hour day scrubbing the kitchen, the coolers and the flattop with the team. It was at that moment when I knew I wanted to work for him and that I wanted to be that type of chef and leader one day.
Take your time and organize your prep lists for the next day.
Perfectly organized mise en place is everything.
Always ask questions, but learning in the kitchen requires you to pay attention and watching what is happening around you at all times
Constantly push yourself to be the best, at any project or task in the kitchen; even with the most simple tasks such as peeling a carrot.
Ask yourself: Are you going as fast as you can? Is your section the cleanest in the kitchen right now? Can you do it better somehow? Question yourself all day long.
I am reminded daily when I walk into the kitchen that the team is there to do the very best they can and it is my obligation to them to ensure they learn and grow.
They are the ones that make it possible for me to do what I do. My team inspires me to keep pushing, to keep evolving, to keep taking risks.
Roles in Culinary
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