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

Crispy veal loin & sweetbread
$$$, Outdoor Seating, French, Modern, Full Bar, Breakfast, Kitsilano
"Asparagus ash crusted veal loin, crisp veal sweetbread, green + white asparagus, watercress velouté From our dinner last Tuesday @au_comptoir with @chambar_restaurant and @reevesean of @themackenzieroom"
At my venues
Foie torchon
$$$, Outdoor Seating, French, Modern, Full Bar, Breakfast, Kitsilano
"Delicious evening with @dmcgee604 @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!"