Greystone alum Chef Daniel Kedan’s culinary journey has come full circle at the Culinary Institute of America’s Greystone campus. Among the first students to graduate from the campus’s acclaimed Culinary Arts degree program, he now inspires the next generation of chefs as a culinary chef-instructor. As a proud member of CIA Greystone’s inaugural associate degree class in 2006, Daniel combines a deep respect for local ingredients, sustainable practices, and technical mastery in his teaching.
Inspired by his first kitchen job in 1997, Chef Daniel quickly climbed the ranks to a pivotal role as sous chef at Il Palio in Connecticut. Chef Daniel’s passion for the culinary arts had become unstoppable. In 2006, his thirst for knowledge led him to Europe, where the flavors of France, Italy, and Germany solidified his commitment to the craft. After enrolling at CIA, he joined Thomas Keller’s opening team at Ad Hoc in Yountville, spending three formative years honing his skills and learning the art of ingredient-driven cuisine.
In 2012, Chef Daniel and his favorite pastry chef, now wife, Marianna Gardenhire, launched Backyard, a celebrated farm-to-table restaurant in Sonoma County. Known for its housemade pastas, charcuterie, and hyper-local menus, Backyard has earned nine consecutive Michelin Guide Bib Gourmand distinctions and Slow Food’s Snail of Approval. Their commitment to sustainability grew further with the creation of Bee Run Hollow, an organic farm producing heirloom crops, honey, eggs, and more through regenerative practices.
Since returning to CIA Greystone in 2019, Chef Daniel has shared his expertise and passion in restaurant operations, fabrication, and the Farm-to-Table concentration of the bachelor’s program. His leadership extends beyond the classroom, as he champions sustainable agriculture and community engagement. Recognized for his contributions, Daniel received Norcal Public Media’s Food and Wine Award in 2024 for his advocacy of local food systems.
With an unwavering dedication to culinary excellence and sustainability, Daniel Kedan continues to shape the future of food—one chef, one farm, and one plate at a time.
Education:
BAAS, University of Delaware, Newark, DE. AOS, CIA.
Professional Experience:
Owner/Executive Chef, Backyard, Forestville, CA. Farmer/Bee Charmer, Bee Run Hollow, Sebastopol, CA. Instructor, Wind & Rye Kitchen, Penngrove, CA; Ceres Community Project, Sebastopol. Executive Chef, Peter Lowell’s, Sebastopol. Executive Sous Chef, Cantinetta Piero, Yountville, CA. Chef de Partie, Ad Hoc, Yountville; Solage, Calistoga, CA. Sous Chef/Chef de Cuisine, The General’s Daughter, Sonoma, CA. Sous Chef, Il Palio Restaurant, Shelton, CT.