Dan Olson


Born and raised in Vancouver, Dan Olson honed his passion for food and wine during stints at The Century Grill Restaurant and The Wedgewood Hotel, where he was selected as the apprentice for the Canadian Bocuse d’Or team in 1999. For the next six years Dan worked at Four Seasons Hotels and Resorts while embarking on a culinary walkabout: Chef Dan worked at Michelin star restaurants in France, and many Four Seasons hotels throughout Canada, the United States, and abroad.

Cheeky and understated, Chef Dan continues to constantly win over taste lovers with his to-die-for sandwich known humbly as ‘The Pork’ and his re-balancing, as-you-like-it salad bar.

His last seven years were spent in Beverly Hills, first as Executive Sous Chef at The Beverly Hills Hotel, and most recently as Executive Chef at the Hotel Bel Air. Dan is pleased to be back involved with The Canadian Bocuse d’Or Team, this time as the Coach, and even more pleased to be back home in Vancouver, where he recently opened Railtown Cafe and Catering.


Chef Dan Olson's Lavender Earl Grey Ice Cream

Tea in Recipe

loose leaf tea | black

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