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SuWu Teams Up With New Partner and Executive Chef Dan Geltner

Oh, how we love new menus. Especially when they are launched at one of our favourite joints on The Main. You heard right, SuWu is re-launching their selection of dishes in a major way. Getting hungry? Then keep reading

SuWu Neighborhood Bar and Eatery made a big move and brought on rockstar chef Dan Geltner as a new partner and Executive Chef.  

Just to give you an idea of how notable this man really is, here is a little history.

Dan Geltner has worked in four continents/six countries (Canada, Israel, Cayman Islands, St. Lucia, France, and the United States) in his field. After working in a few of Montreal’s top-rated restaurants, he was invited to work in the Caribbean by two of the Caribbean’s most celebrated chefs. As sous-chef for award-winning chef Bobo Bergstrom, he became involved in many modern cooking techniques and trends.

Thanks to his highly recognized experience in the Caribbean, he was then asked to travel to France. Dan worked at the Michelin rated “La Commanderie” located in the “Chateau du Domaine St. Martin,” which is recognized as one of the top 10 chateaus in Europe. Due to his international experience and Canadian background, top New York chef Daniel Boulud scouted Dan and asked him to assist in the opening of his highly praised new restaurant, “Bar Boulud.”

He then finally made it back home as Head Chef at Old Montreal staple L’Original before becoming a part of the SuWu family.

But wait, this isn’t the only news.

Chef De Cuisine Antony Nassif will also be working alongside Dan. With over 16 years of experience at some of Montreal’s top spots (including Au Pied De Cochon and L’Original, among others), as well as having opened several restaurants and franchises around the world, Antony will spice up the kitchen with Dan and bring it to new heights.

You can sink your teeth into the deliciousness that is about to launch on Starting November 15th for brunch and November 17th for dinner.

The menu remains top secret, but trust us: it will be beyond drool-worthy.


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