Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then, but Dan still finds local ingredients -- in season -- a driving force behind his menu creations.
After resettling in upstate New York, Dan attended Alfred State College. Here he was exposed to ceramics through the world-renowned art department at Alfred University. Making pottery became a favorite passion.
After graduating, Dan moved to Rochester and began apprenticing at local upscale restaurants. Dan considers himself a self-taught chef and has worked at and commanded the stoves at some of the cities top restaurants. These include the Rochester club, Rooney’s, 2-Vine, the Rio Bamba, tonic, Pearl and Max @ Eastman Place.
Over the course of a 20-year culinary career Dan has had the opportunity for intensive stints with some of the countries most well-known chefs. These include David Bouley in New York City, Richard Reddington in Napa Valley, California, and a short turn through Thomas Kellers French Laundry, also in Napa Valley. Additionally, in December 2003, Dan was invited by the French Culinary Institute to cook at the renowned James Beard House in New York.
Dan is married and has two children and is excited to balance home life and the world of food with "Cooking at Home."
Incidentally, Dan still makes pottery and you may see him using some of his own wares on "Cooking at Home" on a daily basis.
Cooking at Home
Click here to find out what Chef Dan Eaton is cooking up in his latest "Cooking at Home" segment.