Chef Dan Perretta

Chef Dan Perretta, a Toronto native, has built an illustrious culinary career marked by global experiences and innovative leadership. He graduated from George Brown College with a degree in Culinary Management and began his culinary journey working at his uncle's Italian restaurant, where he learned the foundations of hospitality and flavor.

In 2005, Chef Perretta traveled the world to refine his skills at some of the most prestigious restaurants, including The Fat Duck in England, El Bulli in Spain, and Per Se in New York. His talent caught the attention of The Alinea Group, where he joined in 2007. After a stint teaching at his alma mater, he returned to The Alinea Group in 2014 as a Sous Chef at Alinea in Chicago. In June 2016, he was promoted to Executive Chef at the Aviary in Chicago and subsequently opened the Aviary in New York in 2018. In 2019, Chef Perretta became the Executive Chef of Roister in Chicago.

In 2021, Chef Perretta took on the role of Executive Chef and Partner at Etta Collective, overseeing the group's national restaurant operations. Under his leadership, Etta Collective has flourished with nationwide expansion.

Recently, Perretta joined Groot Hospitality as Head of Culinary, where he is leading the charge in shaping the future of the company's culinary repertoire. His passion for blending flavors and utilizing local, high-quality, seasonal ingredients remains the cornerstone of his culinary philosophy. Chef Perretta's journey from a young cook in Toronto to a visionary leader at Groot Hospitality showcases his dedication to creating memorable dining experiences and pushing the boundaries of the culinary world.