Daniel McGee

Daniel McGee


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.

Where I Go Out

At My Venues

Foie torchon
$$$, Modern, Breakfast, French, Outdoor Seating, Full Bar, Kitsilano
"Delicious evening with @au_comptoir !! The best French onion soup and pheasant in Vancouver. Only got a shot of the foie torchon because the rest of my efforts were spent trying to post a story. Sadly none of my videos turned out because I was just holding down the photo button. This is why I have a two drink limit. Cheers Dan! Looking forward to our sushi date!"
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