The Standard Grill’s acclaimed Chef Dan Silverman started his culinary career at The French Culinary Institute. After graduating he worked for David Bouley for 6 years, until becoming the executive chef at Alison on Dominick Street, New York. He garnered lots of praise for his cooking, including Food and Wine Magazine’s “Best New Chef” award and Gourmet Magazine’s prestigious “20 Top Table” award for 2 consecutive years.
His next stop was Union Square Café, as Executive Chef, a position he held for 4 years. During Dan’s tenure at Union Square, the restaurant maintained the coveted #1 most popular restaurant position in the Zagat Guide. Before coming on board for the opening of The Standard, New York in 2009, Dan headed the kitchen at Lever House garnering many accolades including a James Beard Foundation nomination for one of the Best New Restaurants in 2004. While there he wrote The Lever House Cookbook (Clarkson Potter, 2006).
At The Standard Grill, Chef Dan produces a menu that emphasizes market fresh ingredients that refine and update classic dishes. Since opening The Standard Grill, he has received top reviews and praise from leading culinary and lifestyle publications. Robb Report writes, “at The Standard Grill, Silverman excels at taking dishes you know and love, and presenting the best renditions of them, without making them overwrought”. New York Magazine calls his dishes “delicious” and Gael Greene raves “all I am thinking about is how soon can I get back to The Standard Grill”.