Blue Marlin chef Daniel Wood began his cooking career as a dishwasher in his family's restaurant in Ridgeway South Carolina. After working at several local restaurants around the Columbia area and eventually landing a sous chef position at a popular local brew pub, he decided to pursue a professional career in the kitchen.
At age 23 Daniel attended Johnson & Wales University in Charleston South Carolina. While in Charleston, he worked at several popular restaurants including Meritage and High Cotton. Once finished with school, he returned home to Columbia and began his tenure at Blue Marlin.
If you start with simple, high quality ingredients, you can yield amazing, high quality results.