Dean and Danny attend the CIA (Culinary Institute of America) in Poughkeepsie, NY. During his training, Dean worked at the nearby Rockefeller estate, where he cooked for the Rockefeller family and notable friends like Henry Kissinger.
Dean spends 2 years as an apprentice at the world-famous Windows on the World in the World Trade Center.
After a turn as Executive Chef at acclaimed Kansas City restaurant The American, Danny spends several years as Director of Operations at the Heartland Market, where he and Dean first work together.
Dean and Danny are invited to prepare food for President Reagan’s inaugural event, “Taste Of America,” and serve over 5,000 dignitaries and elected officials.
Dean is recruited by El Torito Restaurants to become Director of Foodservice and Supply Chain Management.
Dean launches Synergy Restaurant Consultants, with a focus on operator and supplier menu innovation. Nabisco and Chiquita hire him to develop menu selections and recipes using their products.
Danny joins Dean at Synergy. They rely on time spent at 150+ restaurant kitchens to share insights on overcoming operational difficulties and commercializing recipes to create consistent products for national use.
Synergy launches “Get Connected” for suppliers to connect them to key decision makers at national accounts.
The new principals at Boston Chicken (now Boston Market) retain Synergy to drive menu innovation, commercialize many of its key recipes and create new standards to support national expansion. Many of the signature menu selections are still on the menu today.
Synergy recognizes a need for operational efficiencies in national chains and adds operations consulting as a core service.
Dean & Danny’s Custom Seasonings is launched to help chain operators deliver memorable flavors in simple ways. Disney purchases seasoning blends for two restaurants and requests that products are packaged for retail sales at the park.
Synergy celebrates being retained by over 60 prominent national chains and independent operators to provide menu innovation and restaurant operating efficiencies since opening its doors in 1992.
Dean speaks at MUFSO (Multi-Unit Foodservice Operators Conference) about menu trends.
The Menu’s Conference requests Dean and Danny as featured presenters.
Synergy celebrates providing culinary and operations support to over 150 national chains since its inception
Fleming’s Prime Steak House retains Synergy.
Synergy creates and launches two family entertainment complexes.
Dean and Danny are contributing trend writers for Flavor and Plate magazines.
Synergy completes 20 years of practice and grows the team to include experts in other areas of the industry, such as design, marketing, HR and supply chain management.
Synergy celebrates being retained by over 200 national chains since opening its doors.
TGI Fridays retains Synergy to design its new prototype exhibition kitchen and optimize the financial performance by determining labor costs for each recipe.
Mike Roberts (former President of McDonald’s USA) retains Synergy to help develop and launch LYFE Kitchen, voted by Nation’s Restaurant News as Hot Concept of the Year 2014 in Fast Casual.
Synergy goes international and works with clients in Guatemala, Mexico, Indonesia, Kuwait and Saudi Arabia.
The Mayo Clinic retains Synergy to develop a new concept for its outpatient dining facility, helping to change foodservice in healthcare.
Firehouse Subs retains Synergy to develop their new line of sandwiches designed for driving new revenues through new catering strategies.
USMA At West Point Military retains Synergy to develop its officers’ catering program.
Capriotti’s Sandich Shop’s: Synergy’s design team retained to develop the new prototype design.
Royal Castle, a premier brand in the Caribbean, retains Synergy to optimize their operations and create their new prototype designed for future growth.