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Meet chef Dan Burcher, he’s cooking at Feast On The Farm in Heart of Ontario

With less than two weeks to go, we’re excited to introduce you to the stellar chefs cooking at Feast On the Farm in Heart of Ontario!

Last week, we introduced you to Chef Fraser Macfarlane of Quatrefoil. Next up, we have chef Dan Burcher of Radius in Hamilton.

With more than 20 years in the kitchen, and strong family roots in the business, radius® Executive Chef, Dan Burcher, is no stranger to culinary best-practices, innovation, and excellence. His Grandparents owned Robert’s Family Restaurant in the 60s, and 70s. Dan attended George Brown’s Centre of Hospitality & Culinary Arts, then traveled to Australia to work in one of the country’s top steakhouses in Queensland where he further fell in love with the sights, sounds, aromas, and energies that high quality kitchens offer. Following his time in the Land Down Under, he further honed his skills for more than 5 years at the Ancaster Mill; rising to the rank of Sous Chef.

Dan describes his food style as “fun fancy” which fits the radius® brand perfectly. Dan joined radius® in early 2022, as Executive Chef; bringing his passion to Hamilton’s thriving, and evolving food scene. He is proud to call Hamilton his home for the past 20 years, and where he plans to lead the radius® Culinary Team to multiple locations in the city. Dan is driven by the restaurant group’s mission to support love local®; carefully sourcing the finest, and freshest products, and ingredients; mostly from within a 100km radius. Family, passion, and Teamwork are the values that are most important to him; combined with the need to constantly change, and re-invent to ensure our Team, and Guests are getting the very best they deserve.

For Feast On the Farm, chef Dan and his team will be serving dishes that are design to surprise and delight.

To start, there’ll be a creative take on the classic Pomme Souffle loaded with Trout Roe, and Fennel, Fennel, and more Fennel. That will be followed with a luxurious, vegetarian creation he calls “King Oyster Scallops” laden with miso, cauliflower, black garlic, snap peas, wild leeks, cold pressed canola and fines herbs.