Dan Sammons

Chef
Dan Sammons

St. Louis

About Dan Sammons

Fifteen-year kitchen veteran Dan Sammons began his tenure at Demun Oyster bar as the executive chef on July 25, 2016. Sammons brought a range of experience from corporate operations chef at McCormick & Schmick’s Seafood to working the kitchens at Berkeley, California’s eatery, Revival Bar & Kitchen. In past, Sammons had been working at LHM hotel properties, most recently serving a seven-month stint as the executive chef at Three Sixty.

Where I Go Out

At My Venues