Ian Rose
General Manager/Beverage Director
Dan Janus
Executive Chef
Like many others, my love for food began early on with my family. My grandmother's passion for cooking (and keeping me well fed) is where I first became interested. Through the years, food continued playing a part in my life, from my first job washing dishes at 12, to prepping and catering through high school.
Following High School I attended Western New England College where I studied business and marketing, but my love for food led me to pursue my culinary dreams at the Connecticut Culinary Institute. After graduating, I began cooking all over Massachusetts. From the base of the Berkshires, to the coasts of the Cape, but eventually I settled down in Boston.
I began cooking in the South End at Rocca Italian Kitchen & Bar under Chef Tom Fosnot and after two years moved to Ten Tables in Cambridge. Working with Chef David Punch, I worked up the ranks, becoming sous chef and now, three years later, have taken the role of Executive chef. I learned much from Chef Punch, his cooking style and emphasis on using fresh, local ingredients have become a foundation for how I cook. Now at the helm, I am excited to continue bringing the same excellent quality and energy that Ten Tables is known for.
Dan Cascio
Sous Chef
