At the ripe old age of 22, Bondir cook Dan Amighi has been drawn to cooking for more than half his life. His interest started early when his family moved to Singapore, and he remembers at the age of five being taken out for early morning breakfasts of rice porridge and duck liver with his dad. "The food courts in the shopping malls had ducks hanging upside down in their windows," he says. "I definitely felt exposed to diverse foods."

At age 11 Dan and his family returned to New England, and his culinary interests continued. As a teenager, Dan's help to cook dinners during the week for his tight-knit family became an important aspect of daily life. He also developed a deep appreciation for his maternal grandmother's Italian cooking. "She's the greatest cook I know," he says. To this day, a bowl of her ravioli soup -- chicken broth, pork and spinach ravioli and a little cheese on top -- is "as comfort-food as it gets."

Dan's other passion is music. He played drums with a few different bands throughout high school, and when it was time to decide where to go for college Dan applied to only two schools, one being Berklee College of Music. The other school was the New England Culinary Institute, where he was accepted and earned his degree.

During his training at NECI Dan had the opportunity to learn and work in some great Boston kitchens such as Jody Adams' Rialto Restaurant and Hamersley's Bistro with Gordon Hamersley. He also had the chance to intern at Le Pigeon in Portland Oregon. After graduation Dan spent a year working and becoming part of the team at Ten Tables in Cambridge. He also took some time to travel to Europe, picking places to eat and work that he knew would be important experiences - such as Le Chateaubriand in Paris and Asador Etxebarri in San Sebastian, Spain. When he returned from his travels Dan heard that Jason Bond was opening his own restaurant and he saw it as a great opportunity to continue his culinary journey. He applied and has been a talented and valued part of the Bondir family ever since.  

Five Questions for Dan

1) Name two things that can always be found in your refrigerator.

"Sirracha and some kind of cured pork product. Either bacon from my dad's friend, or some jowl. I don't feel right unless I have a little cured pork." 

2) What is something that not many people know about you?

"That I'm 22." 

3) What kind of music are you listening to these days?

"I like a lot of different kinds of music. From folk bands like Iron and Wine and The Builders and The Butchers, to Latin jazz to Mali music from West Africa. I think Thelonious Monk influences me in the kitchen as much as any chef. He's all about making stuff happen. I also like old school hip hop!"  

4) If you had to use one word to describe Chef Bond's cooking, what would it be?

"The word "thoughtful" is the best word I can use, but it is really so much more than that." 

5) What's been the best part about working at Bondir?

"It feels like I am part of a group of people trying to do something good."