Daniel Gendron is a graduate of The Culinary Institute of America and
a American Culinary Federation Board Certified Executive Chef.
 He has cooked next to some of the country's most innovative and influential chefs.

Daniel's first job was at New York's renowned Tavern on the Green where
he trained with Drew Nieporent, the Banquet Manager.

Daniel completed his internship at New York's famed Windows on the World .