Dan Wood, Executive Sous Chef
Chef Dan Wood likes confusing guests. Whether it is the hint of Brandy is his mustard aioli, a touch of passion fruit that brightens his tuna crudo or the tart preserve of Concord grapes served alongside his silky foie gras mousse, Chef Wood’s masterful manner of weaving varying textures, flavors and a hint of the unexpected into his cuisine provides diners with an opportunity to rediscover familiar dishes and explore surprising cuisine.
The ability of food to bring people of all walks of life and corners of the world together in the simplest of moments or in the most celebratory inspired Chef Wood to explore a career in the culinary arts. He studied cuisine at the esteemed Johnson & Wales University in Providence, Rhode Island and embarked on a culinary career entrenched in learning all aspects of the culinary industry. Chef Wood excelled at culinary positions in New England, first at 41*North then at the New York Yacht Club, where he learned how to maintain culinary creativity and excellence in high volume settings, before taking a leap and moving to Miami on a whim and accepting the position of Chef de Cuisine at The Forge. It was at The Forge that Chef Wood realized a passion for leading and training the next generation of cooks, a passion that would become a hallmark of his leadership in the kitchen.
At Opaline Bar & Brasserie, Chef Wood presents a menu of brasserie classics, utilizing his signature elements of surprise which allow guests to become reacquainted with dishes they thought familiar. “It has been fascinating and inspiring to re-examine centuries-old recipes,” says Chef Wood. “I have found much inspiration through teaching and learning together with our culinary team. Learning and teaching French culinary technique and growing stronger as one.”