about / daniel weinstock

You don't see many chefs with an MBA, nor do you see a lot of MBA's with scars on their arms from hot pans and 600-degree ovens. Daniel brings the classroom of the kitchen together with the pedigree and skills of a CEO, to expertly guide restaurateurs toward short and long-term growth.

More than a decade-long career in food service combined with a strong desire to tap into the "secret sauce" behind celebrated restaurants, chefs and food products led Daniel to start an independent, uniquely qualified consulting group.

about / daniel weinstock

Daniel brings the hands-on experience of running a busy kitchen together with critical marketing and operational expertise. Posts as sous chef at Spago in Beverly Hills and in the corporate offices of Panda Restaurant Group and Patina Restaurant Group have been instrumental in his success at everything from crafting innovative, concept-driven menus, identifying budget issues, recruiting new employees, kitchen and space design, initiating and managing public relations and marketing campaigns, product development, and strategizing and implementing every aspect involved with the launch, opening or revitalization of a restaurant.

about / daniel weinstock

This hybrid background gives Daniel an inside track to advising any food or hospitality venture, big or small. Rarely do you find a consultant who speaks both chef and entrepreneurial languages, and moves easily in either culture. Daniel brings the linear, business chops of a seasoned executive, without losing an ounce of his passion or creative vision as a chef.


MBA, UCLA Anderson School of Management, Awarded: COLLINS FAMILY FELLOWSHIP


Certified ServSafe® Food Protection Manager Certification Examination, National Restaurant Association - Re-certified 11/17/2010