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Meet the Barrel & Bushel Culinary Team

DAN DIENEMANN, CHEF DE CUISINE

Dan is a storyteller. And he is a lover of stories, particularly scary ones. But don’t worry his culinary tales all of happy endings. He hails from Rockville, MD, which happily gives him an appreciation for the unique flavors of the Chesapeake Bay (did anyone say, Old Bay?) and an innate flare for composing his own riffs on some of the most classic regional dishes. For the past 25 years, Dan has been making waves and sparking trends in the industry as a Research & Development Chef, Food & Beverage Director and Corporate Executive Chef alongside industry leaders, such as Farmers Restaurant Group, Bottega Louie, The Cheesecake Factory, Ritz Carlton and The Mina Group. He’s much too modest to tell you himself, but he has spent time with celebrity chefs including Michael Mina, Roy Yamaguchi, Don Pintabona, Todd English and Wolfgang Puck. Dan is simply the best of the best, and his peers agree, having earned two degrees from Santa Barbara Culinary and the prestigious title Certified Executive Chef from the American Culinary Federation. Dan can usually be found in the kitchen, at a local farmer’s market, or listening to the latest podcast of This American Life. He has been around the world and back again, made a name for himself in the City of Angels, and has been celebrated from coast to coast. His first dream job was to be a fireman, and you could say that he’s achieved the essence of that early ambition – his pork belly just might save your life.

CASSIE SARGENT, SOUS CHEF

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Cassie, aka Sarge, was born with a spoon in her hand and by an early age was busy learning the joy of cooking at her big brother’s side. The first in her family to attend college, she went on to be classically trained at Le Cordon Bleu, Minneapolis and since graduating hasn’t looked back! With her roots in Sheboygan, WI, she has spent the last seven years traveling around the country working on her craft and basically being awesome. Most recently Cassie was based in Minneapolis at Prairie Kitchen and Bar where she worked with Chef Aaron Hagerdorn; and Bistro 11 working with Chef Andrew Suthers. In typical Sarge style, she then decided to join our team, move to Virginia and help open a restaurant! No big deal, right? Little known facts. Cassie hates eggs, but loves to express herself through her tattoos that share her memories and experiences. She also has a competitive spirit, seen as early as 15 years of age when she entered her first culinary competition, which she dominated! Her work inspires her, but the truth is, she inspires those who work with her.

Operating Hours

Mon-Thurs: 6:30 am – 1:00 am

Fri: 6:30am - 2:00am

Sat: 7:00am – 2:00am

Sun: 7:00am – 1:00am

Menu Hours

Breakfast

Mon-Fri: 6:30am-11:00am

Sat-Sun: 7:00am-10:00am

Brunch

Sat-Sun: 10:00am-3:00pm

Lunch

Mon-Fri:11:00am-3:00pm

Dinner

Sun-Thurs: 3:00pm-10:00pm

Fri-Sat: 3:00pm-11:00pm

Late Night Menu

Sun-Thurs: 10:00pm-12:00 am

Fri-Sat: 11:00pm-1:00am

Happy Hour: Daily from 2:00pm-7:00pm

CONTACT

7901 Tysons One Place
Tysons Corner, VA 22102

Phone: (703) 848-6340
Email: amy.giles@hyatt.com

HOW TO APPLY

If you are interested in joining our team, either in Culinary or our operations, please click here for current openings.