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At a very young age, Dwayne Minier was bitten by the food and hospitality bug. His grandmother owned a quaint country restaurant in Pennsylvania where he spent a lot of his time. As a young adult, he loved to host food and wine dinners at his house monthly. And that’s something that still holds true to this day!
Dwayne’s love for cooking and entertaining brought him to Boston where he enrolled and graduated from Boston University’s Certificate Program for Culinary Arts in 2005. After graduating, he was offered a teaching position instructing groups of equally passionate culinarians, “Cooking Up Culture” classes, where he continues to teach today.
Dwayne continued his culinary management career with Susan Lane at The Open Kitchen in 2005 as a chef. With an extensive background in the restaurant business, (server, bartender, bar manager, restaurant manager, restaurant owner), he is able to be of service to Susan’s clients as a “jack of all trades.”
His true hallmark is his managerial style. He reaffirms the standards and excellence in execution that every Susan Lane event is guaranteed to uphold.
