Chef Daniel Flynn has been working in restaurants around the country for over 30 years. If you ask him, he became a chef because he was hungry – but it’s clear that his love of food and his talent for preparing it runs much deeper.  His is a lifelong attraction to excellent cuisine and attentive preparation. A quick look at his childhood letters home from summer camp present a thorough critique of the cafeteria’s daily selections with suggestions on how they could improve for the next season. 

This keen interest in eating well led Daniel to culinary school and quickly established him in some of the best restaurants in Northern Michigan. He’s been involved in some very successful projects over the years and narrows down some key elements to what makes a good chef have great success: 

     1. Corporate Chef = Corporate Dishwasher

     2. Great spreadsheets are just as important as great menus