About Daniel McGee
Daniel served as a dishwasher when he was 15 at the Northlands Bar & Grill for 4 years, working his way up to prep cook and line cook. He as also worked as a chef at Carmelo’s in West Van, at the Capilano Golf & Country Club, and at Bacchus in the Wedgewood Hotel, where he learned butchery and developed his own style. Then it was on to Pied a Tierre as a Sous Chef for 1-1/2 years, then to Pidgin as the Sous Chef for 1-1/2 years. He then joined Au Comptoir as the Executive Chef and has been there ever since.