Dana began her career in the hospitality industry at the age of 11, spinning cotton candy and selling corn dogs at the PNE. Her father was in the wine importing business for many years and instilled a love of wine, food and travel.

Dana started managing restaurants in Vancouver in her early twenties before moving into the kitchen and culinary side with her Cellar Door Restaurant at Sumac Ridge Winery, in the Okanagan wine country. Leaving the Okanagan, Dana headed to London, England to do a stint at the River Café. She moved back to Vancouver and worked at Raincity Grill and Lumiere before opening CRU in 2004. CRU went on to win accolades and was one of the Best New Restaurants in Canada, as awarded by Enroute Magazine. CRU offered a unique wine and food pairing menu that has since been widely adopted.

Dana now owns SOL Kitchen, a food and hospitality consulting company. She works with restaurants and food related companies across Canada.  Dana is also an advocate for a safe and sustainable food system and works with non-profit organizations FarmFolkCityFolk and Slow Food Vancouver.

Dana Reinhardt is a customer-focused Hospitality Management Consultant with a proven culinary and management background. Dana has expertise in the areas of product development, financial management, human resources management and marketing with over 23 years of experience in the hospitality industry. A Red Seal Certified Chef, her career has focused on facilitating the development, transformation and continuous improvement of food service operations and production in a variety of different settings. She has founded and managed several of her own successful restaurant operations, winning awards and recognition as a leader in the industry.

Dana is proud to promote Windset Farms produce as their Executive Chef and Spokesperson.

See more of Dana's recipes on Windset Farms.