Dan Freed

Dan Freed has a diverse work experience in the food and beverage industry. Dan has worked as a Co-Founder of Thesis, a personalized brain supplement brand. Prior to that, they were the Head of Operations at Hickory. In 2011, they joined Norwegian Cruise Line as an Executive Sous Chef, where they managed multiple restaurants, staff, and budgets. Before that, they worked at Georges Blanc Restaurant and Resort as a Saucier and Chef de Partie, where they managed various stations and contributed to menu development. Dan also held various management positions at Club Med, where they oversaw food preparation, menu determination, and staff training.

Dan Freed completed their Master of Advanced Management (MAM) degree at Yale School of Management from 2014 to 2015. Prior to this, they pursued a Master of Business Administration (MBA) degree at INSEAD from 2013 to 2014.