Daniel Williams joined the Dinex Group as a Corporate Chef in 2022. After working for several years at notable restaurants in the southern US, Dan moved to New York City to advance his career. He initially worked as a Sous Chef at Michelin-starred restaurant Oceana, and then became Executive Sous Chef at Lincoln Ristorante under Chef Jonathan Benno, which also earned a Michelin star. Just prior to joining Dinex, he spent seven years as Chef de Cuisine at Marea in New York City.

Originally from Raleigh, North Carolina, Dan has a degree in Business Management from the University of North Carolina at Wilmington as well as an Associate in Science degree in Culinary Arts from Johnson & Wales University.