Chef David Dainielson began his culinary career at Dumas Pere School of French cooking. Completing his 2000 hour apprenticeship, Chef Danielson continued his his culinary education in France working in Michelin starred restaurants. He spent three years in the Caribbean, in the Bahamas and the Dominican Republic.

Chef David then worked in the British Virgin Islands, cooking on luxury yachts and consulting with several vessels in the BVI and St. Martin. He has served with chef Fernand Guiteriz, of the Ritz Carlton Chicago, chef Charlie Trotter and chef Ed Brown, at Seagrill in New York. Prior to joining Calihan Catering, he was the executive chef for the United Nations Plaza Hotel in New York City. For related information, please e-mail Chef David at david@calihancatering.com and go to FAQ, Recognition and Employment .