Danilo "DJ" Tangalin Jr

To be truly immortal is to pass your knowledge to young cooks. There is no short cut to being a great and respected chef. There is no such thing as a good food that comes out of a dirty kitchen. Constant and gentle pressure. You can't get mad at someone for something they don't know.
Charred Spanish Octopus, marinated chickpeas, pickled fresno chili, salami, fermented carrots, herbs
EVENTS
11th Annual Chef Showdown: Our mission at Center for Community Solutions is to end relationship and sexual violence by being a catalyst for caring communities and social justice. This one-of-a-kind fundraising event is not to be missed! Chef DJ will have a tabling restaurant at Chef Showdown.
EDUCATION & EXPERIENCE
Tidal. San Diego, Ca
Executive Chef. < 1 yr
JRDN Restaurant. San Diego, CA
Executive Chef. 2-3 yrs
Sea 180 Coastal Tavern. Imperial Beach, CA
Executive Sous Chef
PrepKitchen Little Italy. San Diego, CA
Chef De Cuisine
Whisknladle. La Jolla, Ca
Sous Chef
Coi. San Francisco
stagiaire
Cyrus. Healdsburg, CA
stagiaire
The Village Pub. Woodside, CA
stagiaire
Top of the Market. San Diego, CA
Chef De Partie/ Station Chef
Locanda Verde. NY, NY
stagiaire
Le Bernardin. NY, NY
stagiaire
10 Arts Bistro by Eric Ripert. Philadelphia, PA
Chef De Partie/ Station Chef
Volt. Frederick, MD
stagiaire
Jay's on Third. Stone harbor, NJ
Chef De Cuisine
Quahogs Seafood Shack. Stone Harbor, NJ
Chef De Partie/ Station Chef
Academy of Culinary Arts. Mays Landing, NJ
Associates Degree in Applied Science
SKILLS & EXPERTISE
Accounting
BOH operations
Deboning poultry
Expediting
Fish butchery
Food sanitation
Sous-vide
Food/menu costing
Garde manger/Pantry
BOH operations
Homemade pasta
Food styling
Hot line cookery
Labor cost management
Knife skills
Kitchen management
Hot line cookery
Menu development
Meat butchery
Product ordering
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Danilo "DJ" Tangalin Jr
Danilo "DJ" Tangalin Jr
San Diego, CA
United States

Tidal
Executive Chef



My humble beginnings started back in my home country of the Philippines where I was born and raised, until my family migrated to Hawaii when I was 16 yrs. old. Cooking and running a business was imprinted in my DNA, both my parents are great cooks and before I was even born my mother's family owned and operated their own fish farm. My mother and I, along with my brothers and sister ran a little Cantina; that served taxi and bus drivers, students on their lunch break and mother's who doesn't have time to cook after coming home from a days work.

After 3 years living in Hawaii, we moved and settled in Cape May, NJ where I attended the Academy of Culinary Arts. I got my Associates Degree in Applied Science and graduated with a silver medal (2007-2009). While I was still in school I worked with a chef that took me under his wings and really pushed me to the next level. Upon graduation he promoted me to Sous Chef position at age 22 and two years later to Chef de Cuisine . I knew that there was still so much to learn so I decided to leave NJ. I traveled around the country and staged some great restaurants and worked elbow to elbow with incredible chefs. Including Locanda Verde by Andrew Carmelini, Le Bernardin by Eric Ripert, Coi by Daniel Patterson to name a few. I have also estagiere in the kitchens of Bryan Voltaggio (Volt), Douglas Keane (Cyrus), & Iron Chef Jose Garces 

After a couple of years travelling I ended up in San Diego where I worked at Whisknladle (2012) as a Sous Chef and got promoted a little over a year later to Chef de Cuisine for their concept restaurant PrepKitchen in Little Italy. Wanting to grow I joined JRDN restaurant (2014) as a Sous Chef and eventually becoming the Executive Chef where I was very to be part of an amazing team accomplished a lot. Had the chance to help Eat.Drink.Sleep and cross off a culinary bucket list of opening a restaurant as the Corporate Chef called Decoy in San Marcos, Ca. 

October 2016 I joined Tidal restaurant as the Executive Chef. After going through different options on where I want to keep growing as a chef, joining Tidal felt right. It already have an amazing team and a great foundation and I am looking forward on the menu development as well as leading and teaching young and hungry cooks.