Dan Barash

Experience

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  The Capital Grille

  Mar 1998 - Apr 2001

  Executive Chef

  Premier steakhouse with over 200 seat doing an average of 6 million dollars in sales yearly during my tenure. Accountable for the direct supervision of twenty kitchen employees; ordering and inventory management of food supplies; tracking of food, liquor and labor cost; hiring; training employees.

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  Bloomin' Brands, Inc.

  May 2001 - Jun 2004

  Chef Partner

  Roy's Restaurant - managed restaurant P&L and creation of an innovative menu. Also responsible for purchasing & inventory, personnel management, training, and marketing & media coverage. Instrumental in driving revenues from $3.5 to $5.5 million over 3 years. Worked side by side with one of the top chefs in the world, Roy Yamaguchi.

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  Raving Brands, Inc.

  Jun 2004 - Jul 2007

  Director New Product Development

  Recruited to lead the team in developing new brands and grow the restaurant portfolio, menu, COG’s, training and operational tools. Personally served as the company’s 1st executive chef. Managed procurement of all food and equipment for all six brands. Instrumental in all development and testing across the brands. Communicated with the Franchise Advisory Board regarding product pricing, manufacturing and specification changes.

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  Moe's Southwest Grill

  Jul 2007 - Apr 2013

  Sr. Director, Executive Chef

  Reporting into the Brand President, directed all culinary innovation domestically and internationally. Developed HACCP program, operational and training tools for 500 locations in 34 states and 4 countries. Chaired the Menu Development Committee, strategizing with Marketing in setting financial and promotional goals.

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  Focus Brands

  Apr 2013 - Jul 2016

  Vice President, Culinary Innovation

  Reporting to the Group President, leads the innovation of products across multiple channels globally including food service, CPG and licensing. Drives the business development of the company’s brand equities throughout the food service channel. Develops budgets with accountability for product P&L’s. Leads team of culinary and food scientists in executing marketing strategies and commercialization budgets. Develops HAACP programs with manufacturers. Works with Marketing, Operations, Supply Chain, FP & A, Training and Franchise Partners in evolving strategies, setting financial goals and utilizing market research to develop products that meet consumer needs. Show less

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  Chartwells Higher Education Dining Services

  Jul 2016 - Oct 2017

  Vice President, Culinary

  As Vice President of Culinary for Chartwells Higher Education Dining Services, I am proud to lead the team responsible for satisfying adventurous palates on campuses across the country by delivering fresh, innovative, flavorful dining experiences every day. With more than twenty years of culinary experience, I'm fueled by my belief that every meal matters. That's why my team thrives on combining high quality ingredients and expert culinary techniques to create delicious meals our guests enjoy each and every time. Show less