With a resume that begins at La Academia Italiana della Cucina in Bologna and a subsequent 2 years in that city’s restaurants, continues with an internship under Gary Danko at the Ritz Carlton, and includes stints with several other well known San Francisco chefs before he landed at Palio, it’s not surprising that Chef Dan (who became Executive Chef in 1999, partner in 2002, and sole proprietor in 2006) is the one who gets the call from sophisticated San Franciscans who appreciate great cooking. From the Consul General of Italy to executives at Alitalia and the Italian Trade Commission, those who know authentic Italian fare eventually find their way to his door- and return again and again.   

Scherotter spends a great deal of time studying and adapting authentic regional Italian specialties to the California table. Fluent in Italian, he visits Italy annually where he takes classes, visits with friends (including Palio founders Gianni  & Jette Fassio who now grow grapes outside Asti) and constantly researches the best that today’s Italian food and wine has to offer. A founding member of Slow Foods San Francisco ( a  movement founded in Italy that is dedicated to preserving and fostering “from scratch” artisanal cooking), he continually seeks out the best of ingredients- emphasizing local organic produce, sustainable meats, poultry and fish and hand crafted products such as cheeses and chocolates from small family farms and companies both here and abroad.
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