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Chef
Dan Thiessen hails from Asotin, a small town in eastern
Washington where he worked along side his family on
their cattle ranch. He chose a culinary career instead
of being a rancher like his father and went on to
study at The Culinary Institute of America and graduated
with honors in 1992. He went on to work in Switzerland
before returning to the Pacific Northwest.
Dan Thiessen was an accomplished Corporate Executive
Chef at Salty's Restaurant Group, which he joined
in 2004, and represented for almost 2 years. His previous
experience was with Schwartz Brothers, Chandler's
Restaurant, The Golf Club at Newcastle, and at New
Sky City Restaurant as their "turnaround chef."
Every culinary opportunity has opened doors for this
rising star chef.
Dan Thiessen has held the prestigious position of
president of the Washington State Chef's Association,
has been a member of the American Culinary Federation,
and has entered competitions and won gold, silver,
and bronze medals with his culinary teams.
As
one of Seattle's most sought after philanthropic
chefs, Dan Thiessen spends many weekends and evenings
contributing his skills to numerous local charities
such as, but not limited to, the YWCA Family Village,
FareStart, The American Liver Foundation, Alzheimer's
Association, March of Dimes, Taste Washington, SOS
Taste of the Nation, and the Humane Society.
Recently,
The Puget Sound Business Journal honored Thiessen
by acknowledging him as one of the "40 under
40" successful business and philanthropic leaders
of the Seattle community. He has also been honored
by South Seattle Community College for his work
as an "Outstanding Community Partner."
Teaching is Dan's passion, and he is constantly
asked to demonstrate his teaching skills in accredited
culinary programs. He is a frequent contributor
to the Sur La Table and Dish It Up! cooking schools,
teaching cooking classes and kitchen skills to "sold
out" classes.
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