OPERATIONS
How Chef Kaytlin Dangaran is Bringing Her Love of Food to the Masses as Elior North America’s New Corporate Chef of Dining and Events In her new role, Dangaran now oversees food and beverage at many venues across the East Coast, including The Norton Museum of Art in Florida and Zoo Knoxville in Tennessee.
BY BENITA GINGERELLA
F or Elior Chef Kaytlin Dangaran, food has always sparked an interest, even from an early age. “When I was younger, I was really always super interested in food,” she says. “I’m one of three girls, and I was the one that was in the kitchen, wanting to know what my mom was doing, helping her cook.” Her passion for cooking only grew as she got older. Fast forward to today, Dangaran has just accepted the role as Elior North America’s new corporate chef of dining and events, where she will oversee food and beverage at a variety of institutions around the country including museums, zoos and more.
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PHOTO COURTESY OF ELIOR NORTH AMERICA
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