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Daniel Callahan profile image

Daniel Callahan

Executive Chef at The Sainte Claire Club
Intro Book
Seasoned executive chef with expertise in Mediterranean cuisine and restaurant management.
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Location
San Francisco, California, United States, US
Skills
  • Dinners
  • Butchery
  • Cuisine
  • Food
  • Sauces
  • Show all
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Bio

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Daniel Callahan is a seasoned executive chef with extensive experience in fine dining establishments, including The Sainte Claire Club, Cat Cora Kitchen, and Verdon's Le Trianon Restaurant. He has honed his skills in cuisine, food service, and restaurant management, with a focus on Mediterranean cuisine. With over 30 years of experience, Callahan has worked in various roles, from sous chef to executive chef, and has developed a reputation for his expertise in sauces, butchery, and food preparation. He has also held leadership positions in restaurants and clubs, overseeing staff, menus, and operations. Callahan holds a degree from The Culinary Institute of America and has completed training in professional bartending and Saint Bartholomew's hospital.

Experience

  • The Sainte Claire Club
    • San Jose
    • Executive Chef
      • Feb 2014 - Present
      • San Jose

      Mens Club founded in 1888 named after the County it is in, Santa Clara.

  • Cat Cora Kitchen
    • Executive Chef
      • Apr 2011 - Jan 2014

      Executive Chef at Cat Cora.

    • Executive Chef
      • Apr 2011 - Jan 2014

  • Concordia-Argonaut Club
    • Executive Chef
      • Jan 1992 - Nov 2010

      The Concordia society was incorporated on January 10, 1865 by Levi Strauss and a group of young friends. Private parties capacity is #250 It is a Union Club.Responsibilities:Purchasing of all consumable and durable goods. Menu development, costing of all food production. Scheduling, payroll, hiring and firing. Maintenance and repair of equipment.

  • Carnelian Room Restaurant (ARA)
    • Executive-Chef, Restaurant Chef
      • Jan 1987 - Jan 1992

      Fine dining establishment on the Top floor of the Bank of America building with a seating capacity of #300, Banquets up to #650 and cocktail parties of #1,200. The same facility is also an exclusive private club for breakfast and lunch. Annual volume was $6 Million Dollars. It is a Union Restaurant.Responsibilities:Lunch and Dinner banquets and food production including butchering, Stocks, Sauces, ordering of Food, Scheduling, expediting and supervising 17 Chefs

  • One Up Restaurant Grand Hyatt Union Square
    • Sous Chef
      • Jun 1986 - Jan 1987

      white tablecloth Restaurant of 75 seats with seasonal menu. It is a Union Hotel.

  • Verdon's Le Trianon Restaurant
    • Restaurant Chef
      • Jan 1982 - Jan 1986

      Le Trianon was an 80 seat Classical French Fine dining restaurant of Culinary icon Rene' Verdon. Chef Verdon was The White House Chef for Presidents Kennedy (Camelot) and Johnson. My responsibilities were to run the dinner service and make all of the stocks and sauces. It was a Union Restaurant.

  • La Caravelle
    • Greater New York City Area
    • Sous Chef
      • 1979 - 1982
      • Greater New York City Area

      La Caravelle was a Silver Service Grand Deluxe French Restaurant started by Captains and Chefs from Le Pavillion. Roger Fessaguet who had earned the Légion d'Honneur-the highest civilian award of the French government, was my chef. It was a Union Restaurant. Patrons included, The Kennedy's,

  • The Plaza, A Fairmont Managed Hotel
    • Chef Saucier / Oak Room Chef
      • Jan 1978 - Jan 1979

      Responsible for Sauces for all of the hotels restaurants and banquets. Lastly in charge of Oak Room Restaurant. On occasion would do exposition cooking. . It is/was a Union Hotel. 1978

  • Union League Club
    • Apprentice
      • Jan 1975 - Jan 1978

      I apprenticed at this private club, which was started during the Civil War to unite the nation. Abraham Lincoln as a founding member. I worked all of the kitchen stations and was Sous-Chef when I left.

  • Ernie's Restaurant NYC
    • Sous Chef
      • 1978 - 1978

      which I assisted and would replace the Chef.

  • Steak and Stein
    • Waiter and relief bartender
      • Jan 1974 - Jan 1975

  • Ken's Steak House
    • Bartender - Bar back
      • 1974 - 1974

Education

  • 1973 - 1976
    The Culinary Institute of America
    AOS, F+B
  • 1973 - 1973
    Professional Bartending School Boston Massachusetts
  • Saint Bartholomews

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Industry Focus. “Restaurants”

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