Executive Chef Dan Marquis comes to Epic Restaurant in Chicago with a diverse and extensive background in professional cooking. Dan discovered his passion for food and for cooking while working as a line cook in college. Shortly after graduating, Dan attended The Cooking & Hospitality Institute of Chicago where he earned his culinary degree, and began training in a wide variety of kitchens in Chicago. While he has experimented with all types of cuisines, working at Sushi Samba, Bistro 110, and The Grocery Bistro, his favorite style of cooking is French based, American bistro cuisine. After years of training, Dan took his career to the next level as Chef de Cuisine at BIN 36, where he first created some of his signature dishes such as his pan seared Diver Scallops with sweet parsnip puree, braised shortribs, black kale, and veal reduction.