Dain Holland was born in Southern California and raised in Bozeman, MT. He spent his formative years on his family’s homestead, milking goats, growing vegetables, and working the land. He studied culinary arts at Johnson and Wales University in Denver, graduating in 2011. He went on to work as lead line cook at Second Home (located in the JW Marriott), sous chef at Hops & Pie (one of the best craft beer taprooms and pizzerias in the country), production chef at Acorn (voted Best Restaurant in Denver in 2015 by 5280 magazine), and currently as a Chef di Partie at Barolo Grill (voted top 50 wine restaurants in the country by wine spectator). He also spent four months in the summer of 2015 staging at Restaurant Ni Neu in San Sebastián, Spain.