ABOUT DANIEL ANGERER
Operator-built systems for scaling restaurants into high-performance platforms
I've been inside this moment. I know how to build through it.
I'm not a consultant who studies restaurant operations from the outside. I built them from the inside, as a chef, as an operator, and as the person responsible when the P&L went wrong.
At DIG I helped scale from one location to 17+ units and $60M systemwide. At by Chloe I did the same. At Fireman Hospitality Group I operated across a $90M portfolio. This isn't theory. It's built from real kitchens, real service pressure, and real consequences. I show up as a strategic co-pilot, close enough to see what's breaking, experienced enough to fix it before it costs you.
Michelin trained · 17+ units scaled · $60M systemwide · Iron Chef winner
Trusted by founders and the investors backing them, PE sponsors, family offices, and food-focused VCs.
"Every restaurant can have a great opening night. I build the
operations that make night 1,000 just as strong."
- Daniel Angerer
Before the P&L
Fact #1
Raised in the arts and trained in business in Austria, I learned early how to balance creativity with discipline.
What that means in practice:
clear brand standards that are translated into repeatable systems your team can execute consistently.
Fact #2
I competed on Food Network's Iron Chef and won. My introduction to tacos came the same way everything else did, through competition, technique, and then going straight to the source in Mexico to learn it properly.
What that means in practice: translating culinary intent into processes that hold up in high-volume, multi-unit environments without losing quality.
Fact #3
Curiosity has taken me into unconventional territory, including fermentation work that sparked global conversation.
What that means in practice: testing, refining, and implementing ideas that improve throughput, consistency, and margin, not just novelty.