Dane Lafollette

Sous Chef at the Nightcap POP UP, in collaboration with Hue (Boston) and Chef Joseph Johnson. A month long pop up located in Edgartown, Massachusetts.

• Developed and implemented new menu items, enhancing guest satisfaction and culinary creativity.
• Managed inventory levels, sanitation and mise en place.
• Trained and supervised prep cooks on techniques and pace, working to create a collaborative and inspired kitchen environment.

• Prepared and served New England–style seafood in high-volume mobile kitchen. Tasked in mise en place, cooking, and service logistics, ensuring smooth operations during events. Ensured hygiene and consistency during private events, festivals, and pop-ups, contributing to guest satisfaction.
• Assisted in preparing and serving food for various catering events, ensuring high-quality presentation and taste.
• Coordinated logistics for event setups, including table arrangements and equipment deployment, enhancing operational efficiency.
• Maintained inventory of supplies and equipment, ensuring availability for seamless catering operations.

• Worked as a kitchen stager and garde manger in February and March of 2026 at Dakar NOLA, which has been awarded The 2024 James Beard Foundation - Best New Restaurant, 2025 Michelin Guide - Bib Gourmand, North America's 50 best restaurants - #6. Prepped and plated appetizers and specials, cooked sauces, maintained equipment, and upheld food safety standards.

• Assisted in the preparation of gourmet pizzas in a professional kitchen environment at Down North Pizza. Which has received mention in 50 Top Pizza at #13 and Bon Appetit top 50 restaurant list. Supported dough production, ingredient preparation, oven workflow, and sanitation protocols. Worked collaboratively in a fast-paced service setting with attention to precision and cleanliness.

• Study Abroad: [Paris], [French Cuisine]