Dan is the Chief Innovation Officer and a Co-Founder of Pilot R&D. He couples his culinary skill and creativity with a deep understanding of the science of food to serve as the driving force of inspiration for many of Pilot's projects. Dan is able to navigate beyond conventional approaches to food development to create unique products and processes. Having developed several culinary techniques that now permeate the top restaurants in the world, Dan has developed expertise in optimizing efficiency and mining waste streams for valuable resources that can be converted into new sources of revenue.
Dan started cooking when he was eighteen, while earning his undergraduate degree in
Cultural Anthropology, with a specific focus on food and cooking. After college Dan worked his way up in a number of kitchens before taking a position at Momofuku Noodle Bar, followed by Two Michelin Star Ko, and finally the newly created Momofuku Lab. Dan took over as Head of R&D for Momofuku in 2011. In his time as head of the Momofuku Lab, Dan collaborated with numerous scientists and academics from esteemed Universities such as Harvard, MIT, Yale, NYU, UC Davis, and UCLA, as well as with the R&D team of Two Michelin Star Noma, which was ranked No. 1 in San Pellegrino's World's 50 Best Restaurant List in 2010, 2011, 2012 and 2014. While at the Momofuku Lab, Dan spearheaded the development of Momofuku's innovative product line of fermented sauces and seasonings called Hozon and Bonji, which have been featured on menus by some of the best chefs in the country. After leaving Momofuku, Dan worked as the R&D Consultant for Three Michelin Star Saison.