Chef Dan Giusti's journey is a compelling story of redefining what’s possible in the food industry. Known for his time at the acclaimed NOMA in Copenhagen, Giusti has shifted his focus to an often-overlooked area—institutional food service.
In Season 1 of The meez Podcast, Giusti shared how his work with Brigaid is reshaping how institutions approach food, enhancing the quality of meals, and creating a lasting impact on the communities they serve.
Early Culinary Roots and the NOMA Experience
Dan Giusti began his culinary career at the age of 15, working at Clyde’s of Georgetown in Washington, D.C. Raised in a close-knit Italian family with a deep appreciation for food, Giusti quickly fell in love with the energy and camaraderie of professional kitchens. By the time he finished high school, he had mastered most stations in the restaurant’s kitchen, gaining invaluable experience in high-volume service.
His passion and ambition led him to the Culinary Institute of America, where he was first introduced to the world of fine dining. An internship at Aureole in New York City opened the door to upscale restaurants, setting him on a trajectory that would eventually lead him to the pinnacle of the culinary world: NOMA.
In Copenhagen, Giusti joined NOMA, which is widely recognized as the best restaurant in the world. Though his journey at NOMA began at the lowest level, his dedication, humility, and leadership skills propelled him to the role of Chef de Cuisine within eight months.
Over his tenure, Giusti contributed to NOMA's evolution while embracing the rigorous creativity and discipline required at such an esteemed establishment. Yet, even as he thrived in the fine-dining arena, Giusti began to question the broader impact of his work.
Transitioning from Fine Dining to Institutional Food with Brigaid
Driven to make a tangible difference in people’s lives, Giusti made a bold decision: he left the rarefied world of fine dining to tackle a new challenge—improving food quality in institutional settings. In 2016, he founded Brigaid, a company that reimagines how food is prepared and served in schools, prisons, and other institutions.
Without prior experience in institutional food service, Giusti approached the challenge with humility and a commitment to understanding the unique constraints of the system. He quickly discovered that the success of such operations depended not just on culinary expertise but on fostering respect and collaboration with the people already working in these environments.
The Early Days of Brigaid: Lessons Learned the Hard Way
When Brigaid first entered schools, Giusti and his team were eager to make changes. With lofty goals and a strong vision, they overhauled school menus without fully understanding the system's intricacies. They removed popular dishes, introduced new ingredients, and pushed for a scratch-cooking model without considering the diverse needs of students, staff, and facilities.
The results were less than ideal. Kids were reluctant to eat the new meals, some staff were overwhelmed by the changes, and the transition was more chaotic than transformative.
“We had no idea what we were doing. We didn’t know the kids’ preferences, we didn’t understand the infrastructure of the schools, and we didn’t account for the staff’s capacity to adapt.”
It was a humbling experience, but it laid the groundwork for how Brigaid would evolve into a more thoughtful, community-driven initiative.
Bridging the Gap in School Kitchens
Transitioning from fine dining to school food service might seem like a dramatic departure, but Giusti's experience at NOMA was a valuable foundation. At Brigaid, he found that kitchen staff in schools were highly skilled and often talented home cooks. They simply didn't have the resources or systems to showcase their abilities.
One of the most surprising moments for Giusti comes when he visits school kitchens and observes staff naturally organizing their spaces with precision, despite the lack of formal recognition or top-of-the-line equipment.
"It’s so exciting when you go into a kitchen and you see someone doing something that they don't even recognize that like what they're doing is so it just makes you smile."
Giusti emphasizes that many people working in school kitchens are just as passionate and dedicated as those in fine dining kitchens. But often, the lack of resources—nutritional guidelines, equipment, and budget—limits their ability to showcase their skills. Yet, despite these challenges, the staff continues to work with a level of excellence and care that mirrors the best kitchens in the world.
Key Tips for Institutional Food Service Success
1. Focus on Consistency Over Perfection
When it comes to food in institutional settings like schools, hospitals, or office cafeterias, the real challenge isn’t creating a standout dish but maintaining consistency every day. Dan Giusti emphasizes that success lies not just in the food itself but in the ability to prepare it reliably, day after day. Unlike fine dining, where chefs can focus on a single spectacular dish, institutional food must be scalable, dependable, and practical across various locations.
These programs must also adapt to the lowest common denominator of available resources. For example, if a school has just two ovens, the recipes and processes must align with that limitation without overburdening the staff. Giusti’s approach addresses these constraints head-on, designing food programs that prioritize execution over creativity. By focusing on capability, chefs can deliver food that is both consistent and feasible.
“It’s not about doing one amazing thing once; it’s about building a system where food can be consistently good across all locations.”
2. Embrace the Power of Decision
One of Giusti's core beliefs is that the most important step in starting something new—whether a business or a project—is the decision to take the leap. In a conversation about his entrepreneurial journey, he reflects on the strength that comes from simply starting.
This mindset, which he carried with him from his time at NOMA, fuels his approach to leadership today. He encourages others to embrace the moment of decision, despite doubts or questions about their qualifications. For Giusti, taking action is not just a step forward—it’s an opportunity to grow.
"I started it. No one else started it. I started it. That's a strength.”
3. Engage with Your Community
Today, Brigaid operates with a completely different mindset. Instead of imposing a one-size-fits-all model, Giusti’s team begins by assessing the unique needs of each school or district. They consider everything from the kitchen equipment available to the specific dietary needs and cultural preferences of the students.
This personalized approach helps Brigaid build a collaborative relationship with the schools they serve. Giusti believes that effective school food programs must be community-driven, meaning that any changes should reflect the values and needs of that community.
“We go into every school and assess the entire food service program. What’s working well? What isn’t? What are the goals of the program? What do you want to achieve? We ask questions first, and only then do we offer solutions. We ask questions first, and only then do we offer solutions.”
4. Advocate Within Government Constraints
As Brigaid works within the constraints of the National School Lunch Program (NSLP), Giusti is also deeply aware of the complex regulatory landscape surrounding school meals. The NSLP, which is managed by the USDA, offers financial reimbursement to schools that adhere to strict nutritional guidelines. This system ensures that schools can provide meals to students at a lower cost, but it also limits the types of ingredients and meals that can be served.
One of the most pressing issues is the government’s sodium restrictions, which have become increasingly stringent in recent years. Reducing sodium further, Giusti believes, could make it even more difficult to create flavorful, satisfying meals for students.
“We should be more involved in the conversation about how to improve these guidelines. But at the end of the day, we’re here to focus on preparing the best food we can for kids today.”
5. Aim for Continuous Improvement
While the physical demands of Giusti’s role at Brigaid differ greatly from his days as a hands-on chef, the core principles remain the same. At NOMA, he embraced the belief that there is always room for improvement.
Brigaid carries that same mindset: no matter the budget or setting, there’s no ceiling to the care and creativity you can put into food. Whether crafting a gourmet dish or a school sandwich, the goal remains the same—make it the best it can be.
"There was kind of no limit as to how good food could be. The only limit to how much thought you can put into that is you.”
6. Build a Dedicated Team
Giusti has come to understand that passion for cooking can take many forms. While some chefs may be driven by the artistry of fermentation or fine dining, others might find joy in simpler, everyday tasks like making a sandwich.
At Brigaid, this passion is key. Giusti believes that when people care about what they do—whether cooking a multi-course meal or preparing a nutritious lunch for a child—it shows in the final product. His role now is to help inspire and empower these individuals to bring the same level of attention and care to their work as he did when he was perfecting dishes at NOMA.
Building a strong, dedicated team is critical to the success of Brigaid’s mission. Giusti carefully selects chefs who not only have technical expertise but also possess the right character for working in the unique environment of institutional kitchens. These chefs are passionate about improving the food system and teaching others how to do the same.
“Food’s a funny thing. There are people who are passionate about cooking in a certain way, but not necessarily about cooking in general. Our chefs have the right background, but most importantly, they have the right character. They have to be able to work in this unique environment, understand what’s needed, and help guide the schools toward their goals.”
Why Having Chefs in Institutional Kitchens Matter
One of the biggest limitations in institutional food is the lack of chefs trained to cook and manage kitchens. Dan Giusti points out that many of those in charge of running institutional kitchens often come from dietetics backgrounds rather than culinary backgrounds. This gap results in a lack of focus on the skills required to prepare high-quality, consistent food. The presence of trained chefs in institutional kitchens would not only elevate the quality of food but would also lead to more efficient and effective food preparation processes.
By training chefs to enter this space, we’re not just filling a gap but transforming the narrative around what it means to be a chef. This shift would also likely lead to re-evaluating existing guidelines, prompting necessary changes and improvements.
“If more chefs, more of the right chefs—meaning chefs with patience, no egos, and a passion for teaching—entered institutional kitchens, the food would naturally get better.”
How Chefs Can Get Involved with Brigaid
For those interested in joining this movement, the process starts with education and awareness. Dan Giusti emphasizes the importance of understanding nutritional guidelines and the operational aspects of institutional food.
He encourages chefs to visit resources like Brigaid’s social media channels, where job opportunities and updates are regularly posted. Chefs can apply for full-time positions directly through the Brigaid website, ensuring that they’re part of a team committed to transforming food preparation in institutional settings.
“It’s about being open-minded. This work requires patience, an absence of ego, and a genuine passion for making food that’s consistently good.”
Chefs who enter this space not only gain valuable experience but also contribute to a lasting impact on how food is prepared in institutions.
A Final Thought: Redefining Success in Institutional Food
Giusti’s journey from fine dining to institutional food service shows that success in the kitchen isn’t just about the food; it’s about the systems, leadership, and mindset behind it.
For Giusti, the true measure of success is in the ability to consistently provide nutritious, high-quality meals to students—regardless of the setting. His work with Brigaid is proof that with the right approach, passion, and commitment, food service can be transformed to benefit communities at large.
His efforts are redefining what it means to be a chef—proving that excellence in the kitchen is not defined by a restaurant’s Michelin stars but by the lasting impact made on people’s lives through food.
Listen to the full conversation with Dan Guisti on The meez Podcast
