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DE

Dan Esses

Chef Daniel Esses, owner of Rimon, is a graduate of the Natural Gourmet Cookery School in New York. He has worked in the kitchens of some of the world’s most renowned restaurants and spas, including Canyon Ranch in Tucson; Paris’s three Michelin-starred Le Grand Vefour; and renowned modern mecca, Buddakan in New York City. In New Orleans, Esses’s skills were honed in the kitchens of Chef Anne Kearney (Peristyle) and Chef John Besh (Restaurant August). He was the opening chef of The Bank Café, and executive chef at Marigny Brasserie, before partnering with Sophie Lee Lowry to open Three Muses in 2010. Dan’s menus reflect his passion for locally sourced products, thoughtfully and exquisitely prepared dishes, crossing a variety of cuisine styles and incorporating both traditional and contemporary techniques.  He is now applying his culinary skills to creating innovative kosher food.