Dan Mackenzie grew up on Long Island. Exposed to the kitchen at an early age he fell into the trade as a result of not having a direction in life. Since discovering the culinary arts, he not only developed a passion for food and cooking, but also learned the intestinal fortitude that’s needed to succeed in it. His story takes many twists and turns that include periods of unemployment and uncertainty that have broken many people pursuing their passions. In short, it was a long road to Bodega Negra at the Dream Hotel, where Dan is currently the Executive Sous Chef. If there’s one thing that’s to be learned from his tale, it’s that if you want something bad enough, you should be prepared to walk through hell and back in order to achieve it.