Daniel Rios is a Chef de Cuisine at Cantigny, with over 13 years of experience in the culinary field and a passion for delivering exceptional catering and menu engineering services. They hold an Associate of Arts and Sciences degree in Culinary Arts/Chef Training from the College of DuPage and have previously served as an Executive Sous Chef at Valley Lo Club, overseeing kitchen operations and staff management. Rios has also held sous chef positions at Shaws Crab House and Lucca Osteria & Bar, where they developed expertise in various cuisines and culinary techniques. Committed to excellence, Rios is currently seeking new opportunities to showcase their skills in a prestigious culinary environment.
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