Dan quickly advanced at Carluccio’s and became a line cook beginning on the fryer and hot appetizer station. He earned his first restaurant position as a prep cook at Carluccio’s (formerly Liberace’s) Tivoli Gardens Italian Restaurant. Wanting to expand upon his knowledge and experience, Dan pursued positions in restaurants.
Chef Dan Thompson began his culinary journey in 2003, working all the way up from dishwasher in catering, building upon his experience to land several other catering positions while always excelling and learning from the Chefs and moving into higher positions and then into leadership roles.
