Dan Segall

After graduating from ICE in 2002, his culinary adventures have taken him to nearly 20 countries over five continents. Besides helming acclaimed restaurants, the enterprising chef also set up Umami Concepts, a management firm providing innovative hospitality solutions throughout Asia since 2009. Joining as group executive chef of The Big Idea (TBI) which includes a stable of notable and exciting dining establishments, Boston-born Dan is well-recognized for opening some of the most respected restaurants in Asia including Rainer Becker’s London-based Zuma in Hong Kong in 2006. Under his leadership the restaurant received numerous accolades, including a place on Conde Nast Traveller's coveted "Hot List" and San Pellegrino's "50 Best Restaurants in the World." 

Segall also managed the opening of M1NT Shanghai, a modern day members club which instantly topped the charts as one of Shanghai elite’s favorite eateries in 2009. Before joining TBI, Dan served as the opening executive chef at KU DÉ TA Singapore (now CE LA VI) atop the iconic Marina Bay Sands Integrated Resort in 2010. 

From there, Segall's career took a broader approach, landing positions within several large international groups as a Group Executive Chef, first the Refinery Concepts, managing a portfolio of 6 brands across 10 outlets, which meant overseeing upwards of 70 chefs. The brands included such major names as Fat Cow, Bedrock Bar + Grill, Kinki Restaurant + Bar, The Marmalade Pantry, Oriole Coffee + Bar, CIN CIN, Native Kitchen and Dean & DeLuca, Singapore.

In 2014, Segall was brought onboard to be opening Executive Chef at Zaku Restaurant before pursuing an R&D role at one of the largest fast-casual concepts in the world, PizzaExpress. 

As International Development Chef for the brand, Segall spent 4 years helping launch new three new brands within the company while also overseeing all new restaurant menus across Singapore, Hong Kong and Dubai. His leadership and creative skills were on full display in this role as he managed menu engineering, product development and menu development while overseeing new menu rollout and running Culinary Innovation & Training sessions for his management teams. In addition, he provided consulting services for teams in London, Cyprus, Manila and Jakarta while also helping to develop concepts for a soon-to-open China market. 

Segall continued his path as a group chef in the role of Corporate chef at Pirata Group, a UK based hospitality conglomerate touting 14 restaurants across a variety of cuisines. Segall was instrumental in reimagining the brand's menu offerings, including spearheading the rollout of over 150 new dishes across 4 concepts.

Currently, you can find Segall in the role of Executive Chef at Jade by Todd English in Bali, Indonesia.