With a passion for quality, we handpick the best ingredients to create flavors that delight and inspire. We’re not just about great coffee; we’re about creating a warm, welcoming experience that makes every visit feel like a little escape. Rooted in sustainability and community, we blend a touch of fun with a dash of care to craft something truly special.
The chefs behind our menu blend creativity, skill, and passion in every bite. From the delicate layers of croissants to the bold flavors of a Mediterranean bowl, their work fuses tradition with innovation, delivering exceptional dining experiences with every bite.
Executive Chef
Raised in Boston in a large Italian family, his passion for cooking began at age 13. Daniels honed his skills across the U.S. at renowned spots like Acqua and Pinot Blanc before returning to New England, where he led award-winning kitchens like The Wauwinet and OAK Bar + Kitchen. A familiar face at prestigious events like the Nantucket Wine Festival and Sundance, Daniels infuses his rich expertise into every provision at Dandelion, crafting unforgettable culinary experiences with a touch of his East and West Coast influences.
Executive Pastry Chef
A graduate of Johnson & Wales University, she began her journey at Boston Harbor Hotel, quickly making a mark with her creativity and attention to detail. After refining her skills on the high seas with Royal Caribbean, Chelsea returned to Boston Harbor Hotel and later helped shape the pastry program at Raffles Boston. Now back as Executive Pastry Chef, Chelsea combines technical mastery with innovative flair to create pastry masterpieces that are as beautiful as they are delicious.Her expertly crafted pastries fill the air with sweet aromas and truly entice you to savor every last bite.