Meet Chef Dan
Dan Bevis: Executive Chef
Chef Dan Bevis currently serves as the executive chef for Service Systems Associates (SSA) at the Dallas Zoo. He is responsible for daily food operations at the Serengeti Grill, the Wilds of Africa Grill, the Zoofari Food Court, special events and private catering functions. Before joining the Dallas Zoo, he was the executive chef for Sebastian’s Catering at Fidelity Investments in Westlake, Texas, from 2007-2010; he began at Fidelity as a sous chef in 2005. Prior to that, his culinary experience spanned several restaurants, including an award-winning resort restaurant, Mahi Mah’s in Virginia Beach, VA.
Chef Bevis specializes in a variety of soups and sauces, but also has an affinity for preparing steaks, chops, sushi, fish and pizza. Using his passion for art as inspiration when creating new dishes, Chef Bevis has successfully introduced the Zoo to a variety of corporate and civic clients with menus ranging from the classic American buffet of burgers to elegant, white-cloth dinners featuring 16 oz. cowboy-cut rib eyes covered in Shiner Bohemian black sauce with blackberry coulis, served with roasted root vegetables. The result of his talent is an evolving menu and sustained health initiative that reflects both the Dallas Zoo and his unique culinary skills.
Although he grew up in Texas, Bevis was born in Worcester, Massachusetts, and fell in love with culinary arts early on. His knowledge of fine dining, classic Italian, Asian fusion, and classic American cuisine serve him well as executive chef at the Dallas Zoo which he refers to as his “dream job,” appreciating the family-friendly and creative culinary environment. Bevis and his wife, Lauryn, live in Providence Village with their son, Weiland.