Chef de Cuisine
Chef de Cuisine, Dan Mussulman, brings many years of experience to the dynamic kitchen at Pausa. A San Luis Obispo native, Chef Dan was influenced by his grandmother, who had cooked professionally for much of her life. Chef Dan’s interest in cooking was evident at an early age, landing himself an opportunity to learn and grow with local Chefs, before moving to San Francisco in 2007.
Beginning as a line cook at Salt House, Chef Dan remembers how important it was to plate every dish to its full potential. Eventually moving up to morning Sous Chef, he had a successful six year run at Salt House where he developed his creativity and his skills as a leader. Next up for Chef Dan was Bar Agricole, which caught his eye due to their whole animal butchering and commitment to local, organic produce. Chef Dan enjoyed cooking at Bar Agricole and developed a passion to work with seasonal produce and the finest, local meats. Chef Dan’s next challenge was opening Trou Normand, a sister restaurant of Bar Agricole. Charcuterie was the focal point at Trou Normand and charcuterie is what Dan did. For nearly two years, Chef Dan was proud to play a significant role of arguably the best charcuterie program in San Francisco.
Chef Dan’s past – from cooking to butchering to salami-making – makes him a great fit for Pausa’s ambitious culinary efforts. Dan considers himself fortunate to have worked with great Chefs at renowned San Francisco establishments. He now looks forward to teaming up with Pausa owners Chef Andrea Giuliani and Steve Ugur, where the three could utilize their talents with a common goal in mind: exceeding the expectations of San Mateo diners.