Dan Tucker, Executive Chef - SUSHISAMBA rio

My favorite SUSHISAMBA dish: Celebration Roll

My favorite SUSHISAMBA drink: Hakata

SUSHISAMBA dish I helped create: Peruvian Scallops

My cooking style in a nutshell: Bold, Simple, Flavorful

The Backstory

A member of the restaurant industry since his teenage years, Dan is well-conditioned to the hard work and dedication demanded by top restaurants. Growing up, he was drawn to the creative freedom of the culinary world and the satisfaction of executing the complex and difficult tasks required of a chef. “I’ve always looked to improve my technical skills, while at the same time allowing the simple perfection of fresh ingredients to shine through. It’s an interesting juxtaposition – that the simple dishes often demand the most precise techniques.”

Chef Dan Tucker Highlights:

Started his culinary career a Biaggi’s, where he quickly rose through the ranks to become the Sous Chef.

Left Biaggi’s after three years to attend Kendall College in Evanston, where he graduated from in 2006, earning his A.A.S. in Culinary Arts.

Dan earned the prestigious Ian C. Maclean Scholarship Grant for culinary excellence from Kendall College.

While going to school, Dan started working as a Chef de Partie at Chicago’s famed Alinea restaurant, where he worked alongside some of the top chefs in the world, including Chef Grant Achatz.

Dan left Alinea in January 2007 to accept a position as Chef de Cuisine of Chicago’s Room 21. In 2008, he was promoted to Executive Chef in recognition of his outstanding contributions to the restaurant’s growth.

Under his executive toque, Room 21 was lauded by by Chicago magazine as one of “2008’s Best New Restaurants” and by CS as one of “Chicago’s 50 Best Restaurants and Chefs.”

With a colorful culinary repertoire under his toque – and a knack for technical perfection – Executive Chef Dan Tucker is a valuable addition to the team at SUSHISAMBA rio.

Dan has delighted guests with signature dishes like Pan Roasted Alaskan Halibut served with lobster and sweet corn ragout and young coconut relish – and Japanese Mustard Brined Pork Chop served with apple and jicame seviche. “I look forward to capturing the Japanese, Brazilian and Peruvian elements of SUSHISAMBA’s cuisine in exciting new ways,” Dan enthuses. “Every day, I work toward taking a dining experience that already stands out in the ranks – and raise the bar even higher.

“SUSHISAMBA is about the total experience. Instead of going out to dinner and a show, at SUSHISAMBA dinner is the show - the music, the people and the vibrancy of our dining room sets the stage for a perfect evening.”