Dan Anderson has a diverse and accomplished background in the hospitality industry.
His career began in college, where he worked as a cook and held every kitchen role except Executive Chef. After earning a degree in Special Education, Anderson spent two and a half years teaching in Honduras, followed by six months of travel through South America, which sparked his passion for food and beverage.
Upon returning to Pittsburgh, he was mentored by some of the city’s top Maître d’s. In 1984, a friend informed him of job openings in Atlantic City, leading him to The Rams Head Inn in Galloway, where he secured a position.
Over 25 years, Anderson worked his way up from Ala Carte Maître d’ to Banquet Maître d’, Assistant General Manager, and eventually General Manager, helping the restaurant earn the prestigious AAA Four Diamond Award. Later, he and his wife opened Sandi Pointe Coastal Bistro in Somers Point, which they ran for eight years. After transitioning to consulting, Anderson was invited to take the helm at Borgata’s American Bar & Grille (ABG), where he continues to thrive.
At ABG, Anderson creates a lively, welcoming atmosphere, with an emphasis on Chef Aram’s exceptional food.
“We take our work seriously and aim to provide a local neighborhood feel while maintaining our status as one of Borgata’s staple fine dining establishments.”
The bar’s drink menu evolves with the seasons, offering refreshing options like Mango Mojitos and Red Berry Lemon Drops in the summer, and cinnamon-rimmed glasses and nutmeg dustings in colder months. Moscow Mules are made with local Hammonton blueberries and blueberry vodka, offering a regional touch.
Anderson and his team also craft cocktails based on guest preferences, from tequila and bourbon favorites to seasonal and trending drinks. Through these thoughtful offerings, Anderson ensures that every guest experience at ABG is exceptional.
