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Daniel O’Brien

Market Chef

Originally from Upstate New York, Dan was surrounded by fresh and local produce from an early age and developed a passion for cooking while preparing meals for his family. Choosing to follow his passion, Dan attended Paul Smith’s College and received a Bachelor’s Degree in Culinary Arts & Service Management.

Daniel went on to work with notable chefs including Michael Schlow of Radius, Marc Orfaly of Pigalle, Todd Gray of Equinox and Nicholas Stefanelli of Bibiana. After years of training and honing his craft, Daniel opened Seasonal Pantry, a market and supper club in Washington, DC. Which has been awarded the coveted Washington Post Editor’s Pick, and was also named one of “10 Best New Restaurants” in 2011 by The Washingtonian.

Having first worked with Stefanelli at Bibiana, O’Brien has once again joined forces with his former colleague to bring Officina to DC, marking the sixth restaurant opening of his culinary career. As Market Chef at Officina, Daniel oversees all aspects of the market and café, including the butcher shop, deli, pasta, and café production. A seasoned chef and natural leader, O’Brien brings years of experience and creative talent the culinary operations at Officina.