Anthony Dao
In his early twenties, Anthony moved to New York City to pursue a career in hospitality. Driven to learn from the best, he honed his skills in the kitchens of Michelin-starred restaurants including The Nomad Hotel, The Finch, and Casa Mono. His passion for wine later took him to Australia, where he worked in vineyards and cellars alongside some of the country’s most respected producers.
Seeking to bring together his experiences in agriculture, winemaking, and cooking, Anthony returned to the Pacific Northwest and joined the team at Hiyu Wine Farm in Hood River, Oregon, where he spent nearly four years contributing to its James Beard–nominated wine and hospitality program. Today, he operates Dao Deli, a roving and revolving pop-up restaurant that celebrates community through cuisine.
Alongside Dao Deli, Anthony offers culinary and event production services, creating thoughtful, site-specific dining experiences for wineries, farms, and private clients. His work is guided by the flavors of his multicultural upbringing and the changing seasons of the Pacific Northwest.
I am available for private catering and culinary collaborations.
info.daodeli@gmail.com
@dao_deli