Daniel Kedan

Daniel Kedan began his professional cooking career as Sous Chef of Il Palio Restaurant in Shelton, Connecticut in 2004. This ignited his passion and excitement in the restaurant field. Wanting to learn everything he could, he decided to travel to Europe in 2006. Spending time tasting the amazing flavors of France, Italy, and Germany, Daniel felt invigorated and passionate about the culinary arts. 

Upon returning to the U.S., Daniel enrolled at The Culinary Institute of America at the California Greystone Campus. While attending school, he worked at Thomas Keller's Ad Hoc restaurant in Yountville, where he learned love and respect for culinary ingredients. From there Daniel joined kitchen teams at several prestigious restaurants throughout Napa and Sonoma Counties which highlighted sustainable and organic farming practices. 

In 2012, Daniel, together with his wife and favorite pastry chef, Marianna Gardenhire, opened Backyard Restaurant in Forestville. Their seasonal menu changed daily, rich with the freshest ingredients of west county and beyond.  Backyard received numerous accolades including the Slow Food Snail of Approval and the Michelin Guide’s Bib Gourmand for nine straight years. Dan and Marianna’s love for their community quickly made Backyard a beloved local staple and gathering place for family and friends. 

Daniel and Marianna expanded their operation to include Bee Run Hollow, a small organic farm using regenerative practices. The farm featured heirloom plant varieties, beehives, chickens and fresh eggs, flowers, and herbs. Getting their hands into the soil and mastering food production resulting in extraordinary ingredients and flavors was their dream come true.

In April 2019, Daniel returned to the Culinary Institute of America, this time as a culinary chef instructor. Daniel believes the opportunity to teach and mentor the next generation of chefs is the ultimate result of the years he spent honing his craft.