Daniel Young joined the Halcyon team in March 2022 as Executive Sous Chef. During his time in that role, he assisted in overseeing all aspects of the banquet and catering department, as well as the hotel’s three culinary concepts. Dan most notably launched the hotel’s lively, neighborhood, all-American bistro and bar, Local Jones.
Today, Dan oversees all Halcyon culinary experiences, focusing on Local Jones, curating menus, and leading the team in offering nostalgic American favorites, playful cocktails, and extensive wine programming.
With more than 12 years of food and beverage experience, Dan previously served as the Chef de Cuisine at Fore Street Restaurant in Maine, where he led menu development and execution for the James Beard award-winning farm-to-table restaurant. He also held several positions across various Michael Symon restaurants in Cleveland and Las Vegas, ranging from Executive Chef at Mabel’s BBQ and Sara’s at Palms Casino Resort to Sous Chef at Lolita.
