Dan Netter

Executive Chef

Originally from Kingston, New York, Executive Chef Daniel Netter brings a diverse, coast-to-coast culinary journey and a deep passion for hospitality to The Inn at Grace Winery. The youngest of eight siblings, Chef Daniel discovered his love for cooking early, ultimately pursuing formal training at Le Cordon Bleu in Pasadena, California.

He launched his career in Los Angeles at the acclaimed Water Grill, before relocating to Seattle, where he worked alongside talented chefs and continued refining his technique and culinary perspective. Chef Daniel and his wife, Sarah, later moved to Asheville, North Carolina, a formative chapter in his career. There, he cooked at Cúrate under James Beard nominee and El Bulli alum Katie Button, followed by a sous chef role at The Blackbird Restaurant under Chef Mike Reppert.

After four years in Asheville, Chef Daniel moved to Philadelphia to be closer to family, joining Harpers Garden, where he advanced from Sous Chef to Chef de Cuisine, and ultimately Executive Chef. During this time, he developed his own culinary voice while growing as a mentor and leader in the kitchen.

Chef Daniel, his wife Sarah, their well-traveled cat Minnie, and their dog Cleo are thrilled to begin this next chapter at The Inn at Grace Winery. Known for his thoughtful approach to cuisine, commitment to teaching, and passion for creating memorable dining experiences, Chef Daniel is excited to bring his vision and energy to Grace Winery’s culinary program.