dakota kanzic

For the past 15 years I have been working in kitchens from bartending to being the head chef and even getting licensed as a dietitian. I am a very passionate chef who cares about my food and the people I work around and for. I live to be a chef and I try to cook every meal like it’s my last.

I have had experience working in small kitchens that put out 50-200 plates a day and larger kitchens putting out 300-500 dishes a day. The foundation of my culinary experience is around Italian and Mediterranean cuisine. Although I never shy away from any form or flavor of cuisine. I have also been trained and tested as an advanced baker, cooking breads and pastries. Every where I cook and manage, I have a high standard of sanitation and organization in my kitchen, but I always know how to have fun.