Dan M Ivarie – Global Executive Chef


American born Chef Dan Ivarie has explored the globe creating upscale menus and recipes based on an impassioned understanding of the local palate and a background of cultural diversity. A 1986 suma cum laude graduate of Johnson & Wales University in Providence, Rhode Island, Chef Ivarie held Chef de Cuisine positions with Hyatt, Mandarin Oriental, Ritz Carlton and Peninsula hotels as well as leading management positions with in private restaurant groups.

His culinary passion stems from research and understanding of ethnic cultures and intimate knowledge of traditional foods. He strives to realize the evolution of cuisine with updated versions of classics and creative original menus. Comprehensive flavor profiles combined with the sensitivities of modern diets results in successful food and beverage menus and unique venues with international as well as local appeal. His in-depth knowledge of wine and modern mixology bodes for a balanced approach.

Chef Dan’s project management skills provide a key knowledge base benefiting owners and developers, proposing solutions to a myriad of potentially asset draining events that plague new projects and design teams. An excellent team player, suggesting creative ideas that enhance key features enabling successful results. From the design phase through operational procedures he takes a direct approach to insure maximum profitability and security throughout the project or venue.

Outstanding communication and operational training utilizing a systematic management approach provides a clear, consistent message, resulting in and a stable knowledge base to launch progressive food and beverage teams.


A summary of my skills and services

  1. Modern facility design and international concept development achievements.
  2. Strategic kitchen design skills that realize long and short term financial goals and production of competitive cuisine.
  3. Innovative venue development creating built to purpose kitchens, effective logistics, trend & demographic specific menus.
  4. Well versed in “start to end” project development.
  5. Effective operations training and key control point management strategies for sales and food production areas.
  6. Excellent interpersonal skills focusing on cohesive team building, mentoring abilities and exceptional client relations.
  7. Multi-unit management skills and strategies.
  8. Research & Development of recipes used to develop mass retail food products that satisfy to critical acclaim.
  9. Media and public relations; Personal appearances, demo cooking & product launch.
  10. Specialties of cuisine include Thai, Pan-Asian, South East Asian, American Regional and various European cuisines