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Born and raised on the Emerald Coast of Northwest Florida, Dan began his cooking career at the young age of 13 with a summer job just before 9th grade. Like most young aspiring chefs, he started at the lowest position, washing dishes and learning by the sideline. Working under Destin, Florida's most prominent chef, Tim Creehan, sparked the fire that made him realize that this is his calling. His efforts have culminated a close working relationship and friendship with Chef Creehan. That summer job started a relationship between him and the award winning chef that survived more than three restaurants and is still going strong. From the dish pit at Marina Cafe, he was promoted to a line cook position. He excelled from a base line prep cook to the lead line cook and was able to take on responsibility and authority that the job required. Shortly after, he worked at Harbor Docks Seafood & Brewery and Creehan's Market as the kitchen manager and became the sous chef at Beach Walk Crystal Beach, an award winning restaurant ran by Chef Creehan. Feeling the need to continue his education and training but desiring to stay close to home, he decided to attend the Florida Culinary Institute in West Palm Beach where he finished on the President's List with a perfect 4.0. In addition to winning a number of culinary competitions, he was also featured in Florida Trends NEXT magazine in August of 1999.
Dan Pettis was discovered by Mark's sushi chef, Roy Villacrusis, after interviewing more than 85 students in the school. The next two years included extensive training on cooking rice, cutting vegetables picking the right fish, creating menu specials and making sushi. After manning every post in the kitchen and sushi bar, Pettis was entrusted the role of executive sous chef, no small feat considering the unparalleled expectations of the chef. With almost twelve years of experiences in the business, he was definitely a vital part in making Mark's City Place sushi bar the best in town. In December of 2003 Chef Pettis returned to his home town of Fort Walton Beach and picked up the reins at Beach Walk and began, with the help of Chef Creehan, to bring a little of the South Florida flair to the Emerald coast. With his new understanding of Asian cuisine and love of the Caribbean cuisine the “Asian Island Cuisine” came much more naturally. This has been Chef Pettis' new drive; to show the Emerald Coast the awesome fusion that can occur between these two cultures.
Dan Pettis is currently the Corporate Executive Sushi Chef for Creehan Restaurant Group (Beach Walk Crystal Beach and Beach Walk Redfish Village -- opening Spring 2007) and Harbor Restaurant Group (Destin Chops, Marina Café and Chops 30A -- Opening in Spring 2007).
The qualities of an extraordinary chef are similar to those of a successful tightrope walker, a steadfast passion for the task, courage to go out on a limb and a perfect sense of balance. These are the qualities that make Chef Pettis one of the Florida's most promising and talented rising chefs.
