Chef Dan Pino has been nationally recognized in the world of confectionary arts as a rising star for his innovative approach to pastries and artisan baked goods. He has publicly proven his talent, winning First Place at the 134th Salon of Culinary Arts in New York and was one of the top finalists at the 2002 National Dessert Competition in San Francisco. In July2005, he competed in the Food Network Chocolate Challenge in July 2005 and appeared on the network’s program “Sugar Rush.” Most recently, his desserts were named “Best Dessert” in Philadelphia Magazine’s 2008 “Best Of” Issue.
He currently is a rep chef for BSE Keystone.
As Executive Pastry Chef at Park Hyatt Philadelphia & XIX, Chef Pino was responsible for the hotel and restaurant’s stunning daily array of pastries and fine baked artisan breads. His creativity earned him national press coverage for Philadelphia Beer Week in addition to the “Best Of” award in 2008. He is credited with the creation of the well-known dessert menus for Continental and Buddakan at Atlantic City’s Pier at Caesar’s where he was Executive Pastry Chef. The experience served as a capstone to Pino’s lengthy series of stints at several of the city’s hotels and resorts. Under the direction of Executive Pastry Chef Thaddeus DuBois at Borgata, Pino developed the dessert menus for the resort’s restaurants, including signature items at Specchio, Ombra, Suilan, MIXX and Old Homestead. When Chef DuBois was named Executive Pastry chef for the White House in 2004, Pino was chosen to replace him. At Showboat, The Mardi Gras Casino, he served as Assistant Pastry Chef, overseeing a staff of 20 bakers, and was credited with creating the dessert menu for the restaurant MOJO, after his tenure at Tropicana Hotel and Casino.
Pino, a graduate of the Notter International School of Confectionary in Orlando, Florida and The Academy of the Culinary Arts, started working for an artisan baker near his boyhood home after high school. It was from learning baking in the artisan tradition that inspired him to attend culinary school. After graduating he honed his skills as a catering chef in Philadelphia, before accepting the Sous Chef position (and later Chef de Cuisine) at the Galloway National Golf Club in New Jersey, and later at Wyncote Golf Club in Oxford, PA.