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St. Louis, MO


Fifteen-year kitchen veteran Dan Sammons began his tenure at Demun Oyster bar as the executive chef on July 25, 2016. Sammons brought a range of experience from corporate operations chef at McCormick & Schmick’s Seafood to working the kitchens at Berkeley, California’s eatery, Revival Bar & Kitchen.
In past, Sammons had been working at LHM hotel properties, most recently serving a seven-month stint as the executive chef at Three Sixty.