Dana McGuire is the Room Chef at the Sonoma Cellar Steakhouse at the Sunset Station Hotel and Casino.
Q. How and why did you become a chef?
A. I have been in the food industry for 35 years. My father was in the service, so I had an opportunity to travel abroad and enjoy French and Italian cuisine as a youngster. When he retired from the service to Florida, I began working while still in school as a dishwasher in a nearby restaurant. However, the dishwashing job didn't last long, as I moved up to other roles in the kitchen.
Q. How long have you been the Room Chef here at Sonoma Cellar?
A. I have been here 1 year and with the parent corporation (Station Casinos) for 3 years.
Q. What is your favorite menu item?
A. You might laugh at my response. I am a vegetarian, but I feel that the Prime steak served here at the Sonoma Cellar is my favorite menu item.
Q. What are your future plans for the restaurant?
A. I would like to reinstate the chef's table. Also, I enjoy experimenting with different spices; perhaps a fusion item or two might find its way into the menu. I try to offer a special menu option each day, and, as always, I continually work to maintain the quality of the food we offer here at Sonoma Cellar.