San Diego Chefs
Danilo "DJ" Tangalin spent his childhood surrounded by food and exploring different cuisines as he lived in the Philippines, Hawaii and Northeast United States. He attended the Academy of Culinary Arts in Cape May, New Jersey and upon graduation was named sous chef of Jay's on Third in Stone Harbor, NJ. From there he worked as chef de partie/ station chef at The Ritz Carlton's 10 Arts Bistro.
Dedicated to his craft, DJ seized every opportunity to learn. Along the way he spent time in some of the country's most esteemed kitchens including Le Bernardin with Eric Ripert, Volt with Bryan Voltaggio, Cyrus with Douglas Keane and Coi with Daniel Patterson. Settling in San Diego, DJ worked as chef de cuisine at Prep Kitchen before joining the team at JRDN as a sous chef. Quickly recognized as a rising culinary talent, DJ was named executive chef in May 2015 before being promoted to oversee EDS’s entire restaurant portfolio as Corporate Executive Chef.
As executive chef, DJ energizes each kitchen he touches with his commitment to quality and passion for creating memorable meals. "Nothing can compare to the joy I have when a guest tells me that our kitchen served them the best meal of their life. Chasing that feeling drives me to choose top ingredients and then to let those ingredients shine. I try to always remember that nature is the star of the dish, not the chef", says Tangalin.