Chef Dan Lane

With an eye for fresh twists on classic dishes and a passion for thoughtful innovation, Chef Lane brings a deep and diverse culinary background to every kitchen he leads. He has worked with some of the area’s most respected restaurants, including Newton’s Biltmore Bar & Grill and seven years at the Blue Room in Cambridge. He went on to serve as Executive Chef at Waltham’s Bison County for three and a half years before taking on the same role at Union Straw in Foxboro, Massachusetts.

In the spring of 2022, Chef Lane stepped into the role of Executive Chef at Lincoln’s The Tack Room, continuing his commitment to elevated, creative, and guest-focused cuisine.

“I enjoy taking food and pushing it to a whole new level—separating wherever I’m cooking from the rest of the restaurant pack by presenting traditional classics with a fresh twist, or by coming up with really cool, fun ideas,” says Chef Lane.“The more love you can put into the food, the more it shows on the plate. Diners notice that.”

The result is an ever-evolving menu of bold flavors and beautifully presented dishes, crafted with care and creativity for an exceptional dining experience.

Awards & Recognition

Chef Lane won the 2018 “Here’s the Beef” Boston Culinary Fight Club competition with a ribeye presentation that scored 144 out of 150 points.

Later that year, he was selected to compete in the World Food Championships’ World Invitational Steak Championship in Orange Beach, Alabama. Competing against 68 teams from around the world, Chef Lane and his team finished 20th overall, earning the highest score for flavor and finishing just 2.5 points shy of the top spot.