Hailing from Massachusetts, Chef Daniel Tibbetts, CFSP, discovered his passion for food and hospitality at an early age. His culinary career began as a tournant at a local country club while attending a high school culinary arts program—a path that led him to earn a Bachelor’s Degree in Culinary Arts Management from the esteemed Culinary Institute of America.
Following graduation, Dan honed his skills at country clubs in Massachusetts before moving to Chicago, where he launched Brunch, a popular 220-seat all-day concept in the heart of River North. He later joined the acclaimed Trump International Hotel & Tower as the In-Room Dining Chef, overseeing 24-hour service for 333 luxury guest rooms and managing operations for the property’s seasonal riverside terrace.
Dan’s culinary journey then took him to New York City, where he served as Executive Chef of a bustling gastropub on the Upper West Side and later as Chef de Cuisine for Tom Colicchio’s fast-casual concept, Wich’Craft, leading food production across more than a dozen locations citywide.
With experience ranging from fine dining to fast casual, and a résumé that includes international travel, culinary competitions, and participation in prestigious events like the James Beard Awards, Chef Dan brings both depth and innovation to every facet of his work.
Today, he serves as Corporate Chef for the Gabriel Group, where he combines his culinary expertise with a consultative approach—guiding operators in choosing the industry’s most forward-thinking equipment, tabletop solutions, and supplies. Whether in the kitchen or on the road, Chef Dan is passionate about elevating the foodservice experience through education, collaboration, and excellence.