Chef Dan Silverman of The Standard Hotel, Highline - Biography

New York, NY

August 2012

Like many chefs, Dan Silverman started his culinary career at The French Culinary Institute. Unlike most chefs, Silverman was lucky (and skilled) enough to go from there to working for David Bouley for six years, until he became the executive chef of New York’s Alison on Dominick Street, where his work earned him Food & Wine’s designation of “Best New Chef” in 1997.

Silverman’s next step was Union Square Café, where he was executive chef for four years. During Silverman’s tenure, the restaurant maintained the coveted number one position on Zagat’s New York City restaurant guide. In fact, accolades seemed to follow Silverman from one restaurant to the next. It was when Silverman was at the helm of The Lever House that it earned a James Beard “Best New Restaurant” nomination in 2004. Before leaving, Silverman penned The Lever House Cookbook.

Silverman joined the opening team of The Standard in 2009, at the helm of its highly anticipated kitchen. There, he oversees a menu with an emphasis on market-fresh ingredients and sophisticated, modern interpretations of classic dishes. No surprise, since opening The Standard, Silverman has earned yet more praise from some of the top industry critics.