Chef Dan Jaffe
Dan is a native Wellfleetian who started cooking at 13 years old. He started working for Don Reeves at PJ’s, who to this day remains an inspiration. He would also go to the back door of Aesop’s Tables and be given a wide range of different food from Stack Kenney. At 18, He started cooking at there on saute, which opened his eyes and allowed him to realize the possibilities of creativity with food. As a result for 27 years he has tried and sought out ways to keep his palette eclectic from Italian food to steak houses to Thai cuisine, as well as spending 10 years studying and making sushi in California. More recently, and locally, he has worked at Sol and Terra Luna. Dan joined Pilgrim House in spring 2018 and is already building a following bringing “farm to table” Pur Sous-Chef name Andrew Cottrel.