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Daniel Greenough
Daniel Greenough is a seasoned food and beverage professional with an extensive career spanning multiple roles across diverse culinary environments. Currently serving as the Area Director and Director of Culinary at 110 Grill, Daniel is integral to the company's remarkable growth, overseeing menu development, vendor relationships, store openings, and staff training as the group expands from 16 to 41 locations.
Daniel’s culinary journey began as a dishwasher at Finian’s Restaurant in Quincy, MA, where his passion for the industry blossomed. Quickly rising through the ranks, he became Executive Chef at just 19 years old. Alongside his kitchen duties, Daniel pursued his education at Northeastern University, earning a degree in Geotechnical Engineering while refining his hospitality expertise through hands-on roles in hosting, bartending, and serving. His deep commitment to the restaurant industry ultimately led him to choose a career in food over engineering.
Throughout his career, Daniel has consistently excelled in both leadership and operational roles. After a successful tenure as Executive Chef at the Ocean Club on Boston Harbor, he broadened his skill set as Executive Sous Chef at the acclaimed Salish Lodge and Spa in Washington, where he fine-tuned his culinary skills under Master Chef David Kellaway. Daniel later transitioned to Director of Purchasing at Salish Lodge, where he gained invaluable experience in cost management and financial operations.
Daniel’s leadership and strategic vision were instrumental in his role as Corporate Chef with Siro’s Restaurant Group, where he increased profitability, reduced costs, and developed award-winning menus. His success continued when he opened Tempest in Los Angeles, a restaurant known for its distinctive French-Italian fusion with an Asian twist, earning accolades such as Best New Restaurant in Southern California.
Returning to Boston, Daniel worked as Executive Chef at Daily Grill and Legal Seafoods before joining Burtons Grill, where he was promoted to Director of Food & Beverage within a year. At Burtons Grill, Daniel played a key role in maintaining the brand's commitment to quality and excellence, overseeing 16 locations from Florida to New Hampshire.
In his current role at 110 Grill, Daniel leads the culinary division, ensuring consistent innovation, operational efficiency, and exceptional guest experiences. He manages all aspects of culinary operations, from menu development and vendor relationships to BOH training and kitchen design. Daniel’s expertise spans both back-of-house and front-of-house operations, further enhancing his ability to drive success in the fast-growing restaurant group.
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31-Mar-2025Ed-QuartersGrowing Your Guest Base with Allergen-Friendly Menus