About Us

Daniel Berg is the Founder of Berg & Son's Hospitality. Berg started his culinary career in New York, where he was also born and raised. Daniel attended the French Culinary Institute (NYC) as well as La Scuola Di Cucina (Colorno, IT). After completing culinary school he began working for critically acclaimed and James Beard award–winning Chef Andrew Carmellini. Berg would spend several years under Carmellini working for him beginning at Michelin-starred and three-starred New York Times restaurant A Voce. Berg would go on to help Carmellini open several more restaurants, including Locanda Verde, The Dutch and Bar Primi. He also spent a year working in Italy under Chef Massimo Montaro at the two-Michelin-starred restaurant Principe Cerami. Daniel would go on to work for Chef Daniel Boulud at his flagship three-star Michelin and four-star New York Times flagship restaurant Daniel, as well Eric Ripert’s Le Bernardin. Berg opened his first restaurant in New York (YVES) with partners Matt Abramcyk and Akiva Elstein. Berg Moved to Houston in 2018 to join his brother in Berg Hospitality where they opened several restaurants over the course of two years. 

Dylan Salisbury is the Managing Partner of Berg & Son's Hospitality. Dylan's hospitality career began with Grub Burger Bar where he was the Executive Sous Chef and Operations Manager for the company. After opening 22 restaurants with Grub, he moved on to open The Henry in Dallas, TX as the Sous Chef. After working throughout Texas, Dylan explored the renowned culinary and cultural epicenter that is New Orleans. There, he worked with Chef Eric Cook and Chef Bill Jones advising for their new concept openings. After a few years in New Orleans, Dylan relocated to Phoenix, AZ, where he became the Executive Sous Chef for the Phoenix Suns. In 2021, Texas called him home. Dylan opened Tiki Tatsu-Ya in Austin, running both the front and back of house as the General Manager and Chef de Cuisine. This role evolved into taking on a multi-unit role with Tatsu-Ya, operating their full service concepts before opening Bill’s Oyster and eventually Teddy’s Restaurant & Bar.