Insurance for the Food Service Industry

cropped-20160227_121841.jpgRestaurant insurance agent Dan McKenna has been servicing Restaurant Insurance  clients for over  15 years. Before becoming a Restaurant Insurance specialist, He worked in restaurants for 16 years. Attending and  graduating from the California Culinary Academy in 1992

working his way up the ladder from being a dishwasher at the Seafood Broiler in Chula Vista Ca. to Executive Chef of several restaurants throughout the United States working as a bartender and server at certain points along the way. During this time he has dealt with every type of restaurant situation that you could imagine – “some of the stories you would think I was making up if I told you, but if you work in a restaurant you do know that “anything can happen.” I am here to help you through the “what ifs” and to help you get the lowest price and the best coverages for those situations.”

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My Resume before insuring restaurants:

2005- Present Founder  and CFO of Mission Heights Chocolatiers

Located in Sunny San Diego Mission Heights chocolatiers has given me the chance to pursue my passion for cooking and baking while maintaining focus on my Insurance clients


1998-2000 The Boathouse Restaurant at Waterplace Park- Providence   Rhode Island – Executive Chef

  • Voted Best New Restaurant 1999 by Rhode Island Monthly
  • Oversaw all facets of a 400 seat restaurant operation from inventory to plate presentation – A total of 3 restaurants were at the location
  • Managed a crew of 40 employees in the kitchen
  • Oversaw all labor and food cost controls for the Restaurants

Restaurant Insurance

1996- 1998 Cafe Pacifica San Diego Ca – Executive Chef

  • Received the Silver Fork Award in 1996 from San Diego magazine for the top 10 restaurants in San Diego
  • Directed monthly inventories and labor controls
  • Taught cooking series cooking with Gusto partnering with Gusto magazine
  • All aspects of Human Resources for the kitchen staff

image0-005 1994-1996 Silks Restaurant Mandarin Oriental Hotel San Francisco Ca- Chef Tournant

  • Worked in all areas of the kitchen under Chef Ken Oringer , voted Rising Star Chef of the Year 1995
  • Managed all banquet facilities for parties up to 300
  • Designing tasting menus and all facets of menu pricing, food costs

1992-1994 The Dining Room at the Ritz Carlton San Francisco-   Chef Tournant

  • Chef Tournant in the four star Dining Room under Chef Gary Danko. The Restaurant was voted in the top 25 restaurants in the country by  “Wine Spectator” magazine
  • Filled in in each of the stations from Pantry to Pastry and all inbetween

1993-1994 Mooses Restaurant San Francisco Part time Prep cook while working at the Ritz Carlton

  • Part time prep work under the guidance of Gary Danko. Italian/ Mediterranean influenced cuisine

1992-1993 Four Oaks Restaurant Beverly Hills California – Line Cook

  • Apprenticed under the Chef Proprietor learning the “basics” of California Cuisine

1991-1992 Le Meridien Hotel San Diego Ca – Apprentice to Chef

  • Apprenticed under Chef de Cuisine Patrick Glennon at the Marius, a Provincial Restaurant. I learned the basics of cuisine with focus on pastries
  • Awarded employee of the year and was later promoted to run the pastry shop of the Marius Restaurant



image0-004Yankee Brew News

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