Dan Williams

Chef Dan Williams is a Corporate Chef for Daniel Boulud and a classically trained culinarian with a deep respect for tradition and technique. He began his career working in restaurants along the North Carolina coast. From there, he went on to work under influential chefs like John Bell in Birmingham and Jonathan Benno at Lincoln Ristorante in New York City, where he spent nearly five years and was part of the team awarded a Michelin star.

Dan’s journey took him through the high-intensity kitchens of New York, including a pivotal role with the Altamarea Group and the opening of Vaucluse, a French restaurant on the Upper East Side, where he met and worked closely with Jared Gadbaw. Known for his thoughtful, precise approach to food and leadership, Dan brings both humility and rigor to every kitchen he enters.

He currently oversees culinary operations across Daniel Boulud’s restaurants and will join the Oak & Reel Culinary Collective for a special Jacques Pépin 90/90 dinner, celebrating the legacy of Chef Pépin and the enduring artistry of French cuisine.