Johnny Garlic’s Inc
Chief Operating Officer
5 Unit Company: Johnny Garlic’s,
Tex Wasabi’s

National Restaurant Association
Serve Safe Instructor

California Restaurant Association
Board of Director / Educational Foundation

Restaurant of Redwood Empire
Past President 2000-2003

University of Nevada Las Vegas
Bachelor of Science in Hospitality Management 1990

Guy Fieri began his career in foodservice at the age of ten, selling soft pretzels in his 3 wheeled bicycle cart that he built with his father. The “Awesome Pretzel” as it was know by in his community of Humboldt County was seen at almost every community event. While washing dishes and selling pretzels, Guy was able to earn enough money in 6 years to sponsor himself to study abroad in France.

While in France he gained his true appreciation for food and culture. Upon returning to the United States he decided at the age of 17 to forego high school and begin Junior College. While attending college he held various positions from Flambé Captain to Matre’d. Guy attended University of Nevada Las Vegas in 1987 and worked as a plant supervisor in a meat distribution supplier. Upon Graduating in 1990 with a Bachelors degree in Hospitality management, he was recruited by Stouffer restaurants to manage in their flagship restaurant in Long Beach California.

After 3 years with Stouffers he was recruited by a 7 restaurant unit, Louise’s Trattoria, as a General Manager. There he was promoted to District Manager of 6 restaurants and was in charge of recruiting and training for the growing chain.

In 1996, Guy and fellow District Manager Steven Gruber, left Louise’s to embark on their own concept, Johnny Garlic’s. Guy and Steve opened their first Johnny Garlic’s in the fall of 1996. They opened 2 more locations within the next 3 years, and then opened their catering division in 2001. Their most recent ventures, Tex Wasabi’s, a sushi and southern style BBQ concept opened in the fall of 2003, and Russell Ramsay’s Chop House opened in the spring of 2004. They are currently planning on opening their largest location, a Tex Wasabi’s in Sacramento in the fall of 2006.

During this time Guy has been a 3 term President of the Restaurant Association of the Redwood Empire, and currently serves on the Board of Directors for the Educational Foundation of the California Restaurant Association. Guy is a national culinary competition judge and competes on a professional BBQ team. Guy and Lori have two sons, Hunter and Ryder, and live in Northern California.

Chef Masaharu Morimoto—known to millions as star of Iron Chef and Iron Chef America—is as comfortable cooking against the clock for a live television audience as he is preparing his signature omakase menu at his namesake restaurants. But no matter the circumstances, wherever Chef Morimoto cooks, his inspired and innovative dishes garner critical and popular acclaim. Through the seamless in of Western and Japanese ingredients, Masaharu Morimoto has effectively created his own, unique cuisine—one defined by innovation and inspiration.

Morimoto wasn’t always resolved to become a culinary great. In fact, he was about to be drafted as a catcher in Japan’s major leagues when a shoulder injury abruptly ended his career. Fortunately, Morimoto had often dreamt of a dual career as a sushi chef. Quickly immersing himself in food, he studied his craft for seven years at an acclaimed sushi and Kaiseki restaurant in his native Hiroshima.

At age 24, he opened his own ambitious restaurant nearby, melding Eastern and Western culinary sensibilities. After a remarkably successful five-year tenure, the young chef sold his restaurant in order to travel the U.S. and further expand his repertoire. Lured by the excitement of New York’s City’s thriving restaurant scene, in 1985, Morimoto abandoned plans to continue his travels around the country, deciding instead to settle in Manhattan.

In 1993, Barry Wine of New York City’s famed Quilted Giraffe, tapped the chef to head the sushi bar and Japanese kitchen at the Sony Club, an exclusive restaurant high atop Sony Corporation's Midtown headquarters. As word quickly spread about Morimoto’s talents, Chef Nobu Matsuhisa recruited Morimoto to open Nobu restaurant in 1994, where he eventually became executive chef. In 2001, he opened his first Morimoto restaurant in Philadelphia’s Old City neighborhood.

In 2004, Wasabi by Morimoto opened to great acclaim and stunning success at the Taj Mahal in Mumbai. In 2005, Morimoto-XEX opened in Tokyo’s famed Roppongi district.

Since 1998, Morimoto has combined his passion for cuisine, competition, and performance as Iron Chef on the wildly popular Japanese television show, Iron Chef. He also appears on the Food Network’s Iron Chef America. In January 2006, Morimoto brought his eponymous restaurant to New York City, near Manhattan’s Meatpacking District. Nominated by the James Beard Foundation for Outstanding Restaurant Design, Morimoto New York has garnered numerous awards, including being named by Conde Nast Traveler as a 2006 Hot List restaurant; one of New York’s Top 50 restaurants by Travel + Leisure; Top Newcomer by Zagat Survey; and one of New York Magazine’s Best New Restaurants.

Adrien Sharp was a finalist on The Next Food Network Star, Season 3. He is from Jackson, Michigan and hosts a local cooking show on JTV Channel 17, "Home for Dinner".

He has three wonderful children—sons, Keatan(7) and Kerik(5), along with daughter, Astella(2)—with his beautiful wife Angie.

Adrien enjoys spending time with the family and having friends over to grill out. He loves spicy food and all types of music, mostly from the U.K. He is determined to create a show that combines his love of food and music. His goal is to highlight the differences in food and music between different cultures.

Tommy Grella, was a finalist on The Next Food Network Star, Season 3.
He prides himself on being the king of overdoing it. His cooking is just
one example.

He is a Certified Financial Planner® by day. Helping families who own closely held businesses make smart choices with their money and investments. He is also the proud father of 2 beautiful girls Quinn and Riochai (pronounced Ricki).

He loves to cook and loves great handmade cigars; but the most important thing to him is his family and friends. Cooking is about sharing and giving, keeping everyone close and appreciating them with food and entertainment. He also enjoys golfing and riding his Harley Road King.

As a financial planner, he helps about 150 clients at Grella Financial Services. In addition, he teaches a course at Merrimack College to prepare students to pass the CFP® exam. He is on the Board of Directors for the Merrimack Valley YMCA. He also writes a monthly financial article for The Lawrence Eagle Tribune.

He was born, raised and still lives in Methuen, MA. He is an active member of the community and is involved in local politics. He also is a believer in supporting the community by supporting the local business owners.

George graduated from a local culinary school, and has also apprenticed
under may European chefs. Most of
his Culinary career was in Atlantic
City, New Jersey Casinos, but left to pursue other Metropolitan areas such as
New York , Los Angeles, and Philadelphia. George was a supporting sous chef
on the Food Network hit television reality show "Dinner Impossible". He also
has been on many other television and
radio shows.

Chef George also has been involved in many charitable events, personally
cooking for many V.I.Ps Currently George is the Executive Chef at the Flanders Hotel Banquet Conference Center in Ocean City, New Jersey.

Chef Ron Duprat, affectionately known as "Chef RON," returns to the Montauk Yacht Club in 2006 as the Executive Chef after serving in the same capacity of Coral Hospitality, Naples, Florida since 2004.

A Certified Executive Chef by the American Culinary Institute, Chef Ron has won numerous awardson both the national and international levels. His manyaccomplishments include winning the National U.S. Skill Olympic Gold Medal in the Vocation Industrial Clubs of America competition at the age of 17,which allowed him to attend the Culinary Institute of America (CIA).

He has held positions, including Executive Chef at the Estuary Grey Oaks, at  Pelican  Bay Country Club. Restaurant Chef at the Noble House – where he coordinated the production of 32,000 meals a day,
Chef de cuisine of the Ritz Carlton, and Banquet Chef at Montauk Yacht Club.

Chef Ron brings more than 20 years of culinary experience to the table. He has opened 46 different restaurants, with cuisine ranging from "high roller" suite restaurants that served the finest caviar, foie gras and champagne, to Japanese, Cantonese, Arabic, Russian, German, Italian, Asian Fusion, and Pacific Rim cuisine.Following his graduation from the CIA, RON did his externship
at the BOUJOLAIS in France, one of the most exclusive five-star hotels in the world.
He apprenticed with Pierre Doussan and also studied with the great chefs of the Caribbean. During his career, he has had the opportunity to work with several
 world-renowned master chefs such as Chef Pierre Doussan, Chef Randal Cox, Jeff Bowles, Philippe Maronne, and Chef Emeril Lagasse.

Chef Ron became certified as a Certified Executive Chef with the American Culinary Federation in 2004 and received his sanitation certifications from the American Sanitation Institute. He holds many professional memberships, including the Caribbean Culinary Association and the Association of ACF. He shares his wealth of experience with Culinary Team as an advisor to the Caribbean Hotel Training Program.

Alphonse F. Lucier IV, known as Chef Lee, is the owner and chef of eat! Located on the corner of Wright and Palafox Sts. Nestled in downtown Pensacola Florida. eat! features a menu of indigenous cuisine with traditional culinary techniques.

"The rich combination between textures and flavors are astounding and beautifully presented."

"The culinary bar is set very high at this intimate, sophisticated downtown original."
Gayot.com 2006

Chef Lee, an Ocean City High School Graduate, class of 1990, attended southeast culinary school for sanitation and culinary management in 1991 and has since become a master at his trade. Winner of the Chefs Challenge at the September 2004 Sysco food show, Chef Lee presents amazing food and adds a progressive flair to the downtown dining atmosphere.

Demonstrating his culinary proficiency, Chef Lee served as executive chef at the Pensacola Yacht Club from 1998-2003 and the Pensacola Country Club from 2003- 2004. In 2001, Chef Lee was named Chef of the year for the Gulf Coast Chapter of ACF, and served as the president of the Gulf Coast ACF Chapter from 2002 to 2004.

Among other culinary achievements are the champion of the Gulf Coast cook-off as well as an accomplished ice sculptor. Chef Lee was also a participating board member of Tastes of the Nation in Pensacola during 2001- 2002. In 2003, Chef Lee earned a silver medal at the ACF Myrtle Beach Hotel Motel Show.

Recent achievements include Florida Restaurant Association HOT CHEF August 2006. In 2004 included the honor of being a guest chef upon the U.S. Navy vessel U.S.S The Sullivans in ACF's adopt a ship program. In addition to being an organizer for the 9/11 benefit for Windows on the World Relief Fund, Chef Lee has also collaborated with TV host Chef Andrew Selz for a U.S. Navy League Benefit dinner, which was held at his new restaurant on January 16, 2005.

Chef Lee has also been sought after to cater events for U.S. Senator and MSNBC Host, Joe Scarborough, Arch bIshop Canterbury and as well as actress Abagail Spencer. He has also participated in a Republican National Convention Governors Brunch.

With over 12 years of experience, Chef Lee is cooking up a storm at his new restaurant eat! with his impeccable choice of menu items and exceptional selection of wines. As an established chef in the southeast, Chef Lee is proud to have a restaurant in the Pensacola area.

Rocky Fino is the author of
Will Cook For Sex!
A Guy's Guide To Cooking

At an early age, a passion for good food and
a healthy appetite led Rocky into the kitchen serving as sous chef alongside his father. Rocky’s father (fondly referred to as
the “Old Man”), often handled most of the cooking for their busy family of six and had
a flair for inventing fabulous menus.

Aside from cooking for the ladies in their lives, Rocky and the Old Man have enjoyed an active lifestyle: hunting, fishing and sailing on their “weekend passes.” Having achieved success in their own kitchens, they
began testing a few of their gourmet creations on their usually grateful friends. “The guys” would then take these satiating menus home to their wives, who begged them to develop their own culinary skills.

Rocky and the Old Man enjoy a father-son bond that is still
strong today. And, as much as Rocky enjoys experimenting
with his extensive library of cookbooks and recipes, restaurants
have been his true inspiration. He and the Old Man frequently
enjoy dining in some of California’s top culinary destinations,
where they have an opportunity to sample the creations of top
executive chefs. Rocky will oftentimes, order unusual and
interesting menu items, and if impressed, incorporate the flavors
into his own simpler gourmet creations.

John “Rocky” Finocchiaro was born and raised in Arcadia, California, one of four children. Rocky attended Temple University in Philadelphia, where he earned his degree in Radio/Television and Film. Upon returning to Southern California, he participated in a Masters of Professional Writing program at University of Southern California, and later earned his MBA from California State University, San Bernadino. Rocky and his fiancé Danielle live in Irvine, California with their children Grace and Gunnar.

Chef Guy Mitchell is a graduate of the Culinary Institute of America and apprenticed at the Waldorf – Astoria Hotel in New York City. Chef Guy has served as Executive Chef for the Philadelphia Eagles, all the Rocky Hollywood film sets, and as a QVC co-host.

While Chef Guy was working in New York he served as Executive Chef for David Rockefellers in his distinguished Montauk Yacht Club on Star Island.

Guy has worked with Chef Robert Irvine, the Culinary Director for “Taste of the LPGA.” and star of the Food Network television show “Dinner Impossible”. Through Guy’s arising accomplishments he has had the pleasure of working closely with Mr. Irvine, frequently visiting the White House to host special engagements.

Chef Guy has received rave reviews from every publication in Bucks County, scrumptious entrees, and his all-star personality and talent make our own Chef Guy Mitchell Southeast PA’s top Chef. 

Chef Guy continues to entertain guests through Cooking Demonstrations he holds at the end of each month. Though these demonstrations he has had the privilege of working with the renounced pastry Robert Bennett, formally the Executive Chef of Philadelphia’s La Bec Fin, and Michael Fanelli for the Monte Carlo Room Restaurant and Club.

Chef Guy is currently working with Aramark, in conjunction with the Canadian Consulate and the Camden Aquarium, on the “Junior Chef Challenge”, a new television show directed at promoting healthy cooking for kids.

However, Chef Guy isn’t all business, during the 9/11 Tragedy, he hosted and raised twenty thousand dollars for the Firemen’s Burn Center in New York City. During his accomplished career he has become a noted mastery of culinary creations. It was noted in the restaurant review by Richard Burn, “His thirty years of experience clearly shows in his dishes. His philosophy is to treat his restaurant as he would a Broadway production, with all of the performers and sets in the right position.” If you’re hungry for a feast, Chef Guy produces a stellar Cruise Ship Style Brunch each Sunday for you to enjoy.

With American Indian, African American, German and Irish genes, Darryl Harmon’s ethnicity is almost indefinable, making him a genuine example of Philadelphia’s melting pot culture.

From a very young age, Darryl’s mother, a certified cooking superstar in the South Jersey community where he grew up, taught him how to turn homegrown fruits and vegetables into all sorts of delectable dishes and desserts. And although he is quick to declare the women in his family as the inspiration behind his burgeoning culinary career, Darryl’s father, a local pastor, also owned and operated a dairy farm and his grandfather made and bottled his own wine.

Darryl grew up working in the family’s dairy, gardens and farms. His favorite job, making deliveries to local shops and restaurants, allowed him special access into their kitchens and the chance to taste unfamiliar flavors and cuisines. For someone deeply and innately intrigued by the world of food, this experience was invaluable. So, after graduating high school and heading out to make a name for himself, it was no surprise that Darryl chose to pursue a culinary career.

At just 18, Darryl left for Atlantic City with his sister, taking a job as a line server in a casino restaurant. A hardworking, natural talent, Darryl’s passion to succeed and all-around good nature, earned him several fast promotions. He quickly rose through the ranks from a line cook at Bally’s to sous chef at Trump Taj Mahal to Director of Food & Beverage at Omni Catering. Before he knew it, Darryl was managing kitchen staffs of 100 or more and overseeing multi-million dollar food revenues. But after ten years working in casinos, he had already been named Vice President of the American Culinary Federation of South Jersey and was ready for his next challenge.

In 2007, when a friend of his family introduced him to Michael Karloutsos, owner of the Water Works Restaurant and Lounge, the stars seemed to align for Darryl. Karloutsos, whose father also happens to be an ordained minister, was immediately impressed by Darryl’s character and strong sense of family, the same qualities that are at the foundation of his landmark restaurant in Philadelphia.  And after tasting his work, Karloutsos confirmed that the two were a match made in heaven by offering him the job as Executive Chef of the Water Works Restaurant and Lounge.

Darryl has created a menu that reflects the blend of cultures found in the City of Brotherly Love and his own family. His fun-loving attitude and dedication to mentoring others have built a sense of camaraderie in the back of the house. While no longer in New Jersey, Darryl has found his new home in Philadelphia and is an essential member of the Water Works family.

As a former international model, Maria Liberati never dreamed that she would go from being a fashion diva to a domestic diva. Ironically, while jet setting off to modeling assignments around the world, Maria became closer to the simplicity of life and food in the country setting of her family’s vineyard in the mountains of central Italy. There she began to experience the real tastes of food that she remembered from her childhood.

Finding out that her grandparents owned a well known bakery in their region and that her great aunt cooked for some members of the royal family sparked (what she now calls) her dormant interest in foods and cooking. She began studying with chefs in are trattorias and country farms and ultimately completed formal culinary training while in Italy.  She soon found herself putting together cooking programs for English, German and Japanese tourists at various vineyards in Italy.

After working with Italian painter/artist Sergio Terzi, Maria took a small office for writing and began compiling her first book. Soon she began getting requests to put together programs in the States, to write articles on food and restaurant reviews for many national publications, and to lecture at many culinary schools and developing programs.

She has hosted and delighted audiences from International Wine Festivals, cooking shows, fairs and conventions all over the US to Rome, Abruzzi, and Florence, Italy. She is consistently endorsed by some of the world’s leading chefs for her savvy and simplistic, yet healthy approach to cooking and good food.

The world has taken notice from her feature articles in national publications like Healthy Cooking, Tastes of Italia, Cooking Light, and The San Francisco Chronicle, as well as her feature articles in Italian publications including Taste and Tour Italia and RAI network

Maria Liberati has been called the “Italian Martha Stewart” by Celebrity Society Magazine (May 2006). A company unto herself, Maria Liberati is the creator of the trademark Maria Liberati’s The Basic Art of Italian Cooking ™ and a new line of spices developed in Italy, Sapori D’Italia. A successful entrepreneur, Liberati is looking forward to hosting her soon-to-be-released TV show. Maria continues to work on her second book The Basic Art of Italian Cooking, Spaghetti at Midnight which will be illustrated in the limited edition version by world renowned architect/artist Mariano Moroni and will highlight pasta recipes and menus and meals based around pasta as a main course. The companion DVD to the first book will be released in late 2007. An advocate for supporting those affected by cancer, she has chosen to donate portions of the proceeds of her book to Gilda’s Club.

Maria Liberati’s The Basic Art of Italian Cooking is truly a work of art and has been so referred to as the “gap between art and life” by world renowned Italian architect and artist Mariano Moroni. Her second book The Basic Art of Italian Cooking-Holidays and Special Occasions will be released  Oct 2007. Her podcast-  “Let’s Dish” with Maria Liberati will air beginning Oct 1, 2007.

Contestant on Fox's Hell's Kitchen Season 3

Born  11-19-1959 to Louis (commercial artist/toy maker) and Rose(actress and restaurateur) in Inglewood CA.  Louis Song was the first Art Director for Mattel Toys, he is most noted for his logo designs of “Barbie” and “HotWheels”, still in use to this day.  He is also the art director of many of Mattel’s most famous toys and known as the inventor of the “ jack-in-the-box”.  Rose Song was an actress discovered while working as a hostess at her aunt’s landmark restaurant “Grand Star” located in LA’s historic Chinatown.  Rose can be seen in “Anna and the King” and The King and I” portraying one of the kings many wives in both movies.  In 1959 She opened her own restaurant “The Tea House” in Torrance CA. 

Aaron was born into the restaurant business.  Raised in South Central Los Angeles he began cooking at a very young age.  Attending Coliseum Street Elementary School he was influenced firstly by the women hired to prepare meals for the family while Rose was starting her fledgling business many miles away.  As he entered Audubon Jr. High he began to work at the family restaurant first washing dishes and bussing tables, but soon was cooking dishes for patrons.  Upon entering high school the Song family moved to Rancho Palos Verdes, Ca to be closer to the family restaurant.  Aaron has 3 siblings; brother Jason a research scientist at UCLA hospital.  Sisters Cheryl who is a dancer and actress and Lisa a clinical psychologist working for Los Angeles County.  

Aaron graduated Rolling Hills High School and entered Columbia University majoring in economics after 2 years and as a result of his mothers illness he returned home to California.  He enrolled at Loyola Marymount University and graduated with a degree in business administration continuously working at the family restaurant.  After graduation he began working for the Linear Corporation first assignment Waupaca WI.  as an account manager.  After six long months he resigned and returned home to manage the family restaurant.   Serving as cook, bartender and waiter he discovered what he wanted.  The excitement of a restaurant and the interaction of a bar were too addictive.  As Rose’s health declined he assumed management of the family restaurant.  Made changes bringing a traditional Chinese restaurant into a fun innovative eatery.  Early influences were Wolfgang Puck, Sam Choi and his teacher Roy Yamaguchi.  Setting out on his own with his father Louis at the helm of the restaurant Aaron began to work at other restaurants he was inspired by, always learning and perfecting his craft.  

In 1987 Aaron returned and remodeled the Tea House Restaurant establishing a new style of Asian food.  Bringing different Asian cuisines to people who were unfamiliar with things that weren’t Japanese or Chinese.  Some of his dishes were trend setting Cambodian Carpaccio, Vietnamese Spring Rolls, Duck Lettuce Wraps and Ahi Tostadas were just a few signature dishes. 

In 1990 he opened China Syndrome in Manhattan Beach Ca fusing his Pan Asian cuisine with jazz music.  And in 1992 he opened Joey Tai’s in Redondo Beach, bring Thai food to the beach culture both instant success. 

In 2001 Aaron relocated the family business to a larger venue seating 300 and hosting a stage and dance floor.   Bringing innovative food and entertainment to a very conservative community. 

Aaron shows his passion in his food, always cutting edge, but always considerate of his clients.  His creativity is seen in his dishes as well as his passions in life music, sports, and always insuring everyone a great experience. 

You can see him cooking for his customers at Belmont Village where he has been Executive Chef for the past 2 years or playing harmonica at a local pub with his band the Chinese Blues All-Stars.  His passions are great food, great service, blues music, surfing, raquetball, UCLA and Laker basketball. 

This Irish-born, Manhattan-hardened, classically trained chef studied at The Dublin College of Catering, and has spent the past ten years as the Executive Chef/Executive Sous chef at such high-profile restaurants as The Red Eye Grill (which was the eighth highest grossing restaurant in the country), Windows on the World in New York, and a partner/executive chef at Twenty21 in Philadelphia. Martin most recently opened and ran the banquet department and served as Executive Chef for Susanna Foo’s Suilan at the Borgata in Atlantic City.  He has also worked at the prestigious Berkeley Court Hotel in Dublin, one of the world’s leading hotels. While in Philadelphia Chef Martin won “Best of Show” in the Master’s Touch 3rd Annual Chef’s Choice Awards.

Michelle is the current anchor for the 5:30, 6, and 11 o’clock newscasts at NBC 40. She started her communications career hosting several morning radio shows, but is also an avid singer, songwriter, and pianist and has performed professionally for more than ten years. Recently she had the honor of singing the National Anthem for the NY Jets.

Michelle also competed in both the Miss America and Miss USA systems, garnering a runner-up title to Miss New Jersey.  She can often be found speaking and performing at a number of charity events. Her recently released CD “Little by Little”, written in memory of a fallen Atlantic Police Officer, has been raising money for families of military and police officers killed in the line of duty.

In her spare she can be found boxing, shopping and of course baking. In fact, she is known at NBC 40 as the “resident chef” and always enjoys whipping something up for the crew.

Pete Thompson's work on NBC 40 represents a homecoming of sorts. The 1993 Temple University graduate began his broadcast career with two behind-the-scenes jobs at WPVI-TV (6 Action News.) When Pete realized that Gary Papa wasn't leaving anytime soon, he took an on-air sports job in Scottsbluff, Nebraska in September of 1994; spending four years at KDUH-TV there before moving across the Cornhusker state to KLKN-TV in Lincoln. After a short stop there, he was hired at KPTM-TV, the Fox station in Omaha. All told, Pete spent ten years in Nebraska and still follows the Big Red Football team.

Working in South Jersey gives Pete the chance to do what he loves: covering local sports. He is thrilled to make an impact with NewsChannel 40 NBC's Friday Night Blitz and Fast Break Friday, in addition to blanket coverage of the Philadelphia Eagles.

"I think the pulse of any community can be felt through high school sports," Thompson says. "Sure, covering the Eagles is great, but you can have the most impact when you cover your LOCAL teams."

You can catch Pete on NewsChannel 40 NBC Monday through Friday at 6 and 11 p.m. He is single and loves golf, ice hockey, great movies and good books.

Few kids discover their career path at the age of nine, but when Hurricane Gloria blew through Rhode Island in September of 1985, NBC40 Chief Meteorologist Dan Skeldon immediately knew he wanted to be a weatherman. So after transforming his bedroom into a makeshift weather center, and providing his first forecasts over the intercom at Cumberland(RI) high school, Dan earned a degree in Meteorology from Cornell University in Ithaca, New York.

Dan got his start in television in 1998, forecasting frequent snowstorms in Michigan's Upper Peninsula, and continued his cold and snowy television career in Burlington, Vermont and Albany, New York. He came to NBC40 in December of 2003, and quickly fell in love with South Jersey, the most "tropical" climate where he has ever resided.

A resident of Ocean City, Dan loves just about any outdoor activity, that way he can keep an eye on South Jersey's rapidly changing weather. Among his favorites are jogging, biking, hiking, and basketball, as well as walking his dog Bailey on the beach. He also enjoys reading, and "cooking up a storm" in the kitchen. Despite being in the middle of Eagles country, Dan is an avid New England Patriots fan, something he is constantly reminded of during football season.

You can see Dan weeknights on News Channel 40 NBC at 5:30, 6, and 11pm, and throughout South Jersey as he loves bringing the fascinating world of weather to schools throughout Atlantic, Cape May, and Cumberland counties. In the last few years, Dan has spoke to over one hundred classes, and also leads group tours of the NBC40 studios.

Concerning the often times unpredictable weather along the Jersey Shore, Dan likes to remind viewers:

"Hated or loved is the weatherman, for skies that are rainy or blue. For let it be known, when a forecast is blown, he shares in the misery too."