Meet The Chef
Daniel Dobbs
Born in Decatur, Alabama, Daniel Dobbs moved to Greenville, SC at the age of four. After graduating from Riverside High School in 1995 and working in the kitchen at Cheryl's Briar Patch, he was off to Auburn University. There he spent five glorious years learning "what not to do" before moving to Wintergreen, VA and taking his first job as a line cook in a fine dining establishment, working under a creative chef named Aaron Foltz. Foltz helped point him in the right direction which led to culinary school at Johnson and Wales University. Coming back to Greenville, Daniel spent two years as a Corporate Chef at Soby's. Bouncing around a bit looking for a place that fit his talents and aspirations, he met the Christofferson family and spent the next two years as Executive Chef of The Great Bay Oyster House in Greer. On his way to finding true happiness! Now he is the Executive Chef for The Lake Lanier Tea House with Chef de Cuisine, Duncan Kemmis. They both feel at home in this amazing venue that lends itself to great food, fine wine and good times.

