Meet Chef Dan Giusti

CEO/Founder

What were you doing before Brigaid?

Before Brigaid, I served as Executive Chef of 1789 in Washington, D.C. and Head Chef of Noma in Copenhagen, Denmark. In 2016, I founded Brigaid, guided by the belief that everyone deserves real, wholesome food, cooked with care and passion.

What’s the biggest misconception about institutional kitchens?

For me, one of the biggest misconceptions about institutional kitchens is regarding the people who work within them. There is this stereotype that maybe they don't really care about the food they are preparing or the people they are serving, but they really do care. In most cases, they just haven't been set up for success to do the job they've been asked to do.