Daniel Barron
Executive Chef at The Oceanaire Seafood Room- Claim this Profile
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Bio
Experience
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The Oceanaire Seafood Room
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Restaurants
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100 - 200 Employee
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Executive Chef
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Feb 2018 - Present
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Executive Chef/Owner
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Feb 2012 - Present
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Blush Ice bar and East West Kitchen
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San Diego, California
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Executive Chef
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Mar 2015 - Nov 2015
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Executive Chef
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Jun 2013 - Jul 2014
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Executive Chef
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Sep 2010 - Feb 2012
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Executive Chef
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Mar 2009 - Sep 2010
Implemented new styles of food in a successful restaurant company using modern techniques such as molecular gastronomy and a wide array of different cuisines. Opened a 4- kitchen restaurant with all new menus implemented all inventory and costing systems. Implemented new styles of food in a successful restaurant company using modern techniques such as molecular gastronomy and a wide array of different cuisines. Opened a 4- kitchen restaurant with all new menus implemented all inventory and costing systems.
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Private Club Executive Chef
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Dec 2007 - Jan 2009
Changed techniques and operations in kitchen and front of the house. The Club was then voted #1 by reviewers in club publications. Upon change of concept I streamlined all food service operations in hotel resulting in substantial profits. Changed techniques and operations in kitchen and front of the house. The Club was then voted #1 by reviewers in club publications. Upon change of concept I streamlined all food service operations in hotel resulting in substantial profits.
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Executive Chef
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Dec 2007 - Jan 2009
Changed techniques and operations in kitchen and front of the house. The Club was then voted #1 by reviewers in club publications. Upon change of concept I streamlined all food service operations in hotel resulting in substantial profits. Changed techniques and operations in kitchen and front of the house. The Club was then voted #1 by reviewers in club publications. Upon change of concept I streamlined all food service operations in hotel resulting in substantial profits.
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Executive Chef
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Jan 2005 - Dec 2007
Implemented and successfully opened a new upscale steak and fresh seafood concept in Implemented and successfully opened a new upscale steak and fresh seafood concept in
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Consorci de Serveis Universitaris de Catalunya (CSUC)
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Spain
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Information Technology & Services
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100 - 200 Employee
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Chef De Cuisine
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Jan 2003 - Jan 2005
Opened initial restaurant and then a sister property in Atlantic City. This Southern Italian Restaurant and received 3 stars from New York Times and also received Very positive reviews by publications such as Gourmet Magazine as well as many others while I was in this position. Opened initial restaurant and then a sister property in Atlantic City. This Southern Italian Restaurant and received 3 stars from New York Times and also received Very positive reviews by publications such as Gourmet Magazine as well as many others while I was in this position.
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Executive Chef
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Jan 2001 - Jan 2003
Operated one of Nashville's top kitchens achieving regional and local notoriety with creative and original cuisine using fresh local ingredients. C.A Operated one of Nashville's top kitchens achieving regional and local notoriety with creative and original cuisine using fresh local ingredients. C.A
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Education
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1996 - 1997
Wayne State University
A/A, Business Management -
American Culinary
A.C.F.E.I. Apprenticeship
Community
