Pastry and confectionery have been at the centre of Dan’s career for almost 20 years, beginning with his training as a pastry chef at catering college and developing into a lifelong passion for artisan craftsmanship, creativity, and education. Throughout his career, he has worked across a wide range of areas within the industry, building strong experience in patisserie, chocolate work, desserts, and confectionery.
His passion for chocolate and pastry has always gone beyond the kitchen. At just 21 years old, Dan became involved in running a chocolate shop in partnership with an Olympic athlete, an experience that not only deepened his love for the craft but also played a significant role in his personal journey. Since then, he has remained dedicated to the world of artisan pastry and chocolate, continually striving to refine his skills while sharing his knowledge with others.
Today, Dan is the Programme Lead for Patisserie and Confectionery at Leicester College, where he teaches and mentors Level 2 and Level 3 students. He is passionate about helping young chefs build confidence, develop professional standards, and discover the creativity and discipline required to succeed within hospitality. His approach to teaching combines classical pastry foundations with modern industry techniques, ensuring students are fully prepared for professional kitchens and future careers within the industry.
As a committee member of the Association of Pastry Chefs, Dan is proud to support the next generation of pastry professionals and to help promote excellence, craftsmanship, and opportunity within the industry he cares deeply about.