Dan Bocik

Dan Bocik has worked for various independent restaurants as a restaurant consultant, including helping one owner reduce costs, improve staff, and increase customer satisfaction, and serving as interim CEO for a ghost kitchen startup. Dan was also the founder of Menu Profit Solution. Before that, they established their own iconic Italian restaurant in Chicago and licensed the concept. Dan started their career as a prep cook and baker in various restaurants before eventually becoming sous chef at Fairmont Hotel's Mason's Restaurant. Dan has also worked at Coco Pazzo, Greens Restaurant SF, and Postrio Restaurant. In their most recent role at robochef, they were responsible for breaking into the C-Suite for high-ticket sales opportunities.

Dan Bocik attended the California Culinary Academy from 1988 to 1990, where they studied restaurant and culinary fields of study. No information about a degree earned was provided.