#120

Josh sits down for a quickfire episode with Dan Siegelman, a New Jersey native and JWU alum who cut his teeth working for industry heavyweights like Stephen Starr, Michael Mina, and the late Michael Chiarello. Currently leading the culinary operations for El Camino, a high-volume Mexican concept in Florida, Dan shares his insights on the shifting restaurant real estate landscape in Miami and his deep dive into authentic Mexican cuisine, highlighting the complex sauce work and diverse dried chilies his team utilizes daily.

The conversation moves into the rapid-fire round where Dan reveals why he despises the word "heard" on the line, the absolute tragedy of losing his physical recipe notebooks to a late-night bag theft, and why the fat from braised short ribs is the most underutilized byproduct in professional kitchens. He also shares a hilarious (and highly embarrassing) hazing story involving "club baby seal" from his time as a young sous chef at Bottega, his unapologetic method for a cast-iron Texas Toast grilled cheese, and a crucial leadership lesson about stepping back and letting your team fail so they can ultimately grow.