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Chef Dan has nearly 50 yrs. of culinary experience and has trained in cuisines from all over the world. Chef Dan's formal training was under French Chef Michel Beaupin. He is truly passionate about his craft and is always learning new techniques. Chef Dan is passionate about growing seasonal ingredients to use in his creative  menus. He enjoys showing our guests what's growing in the garden, spending time with his wife and grandkids, as well as a nice glass of red wine at the end of a long day.


Fun fact: He was an exchange student in Australia and even flew a bush plane!



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Donna loves making special memories & always strives to make The Elkridge Furnace Inn better each and every day. Of course being married to the chef, she loves participating in tastings and helping our couples plan their menus. She has her hands in most everything EFI related from sales to rolling up her sleeves and painting an entire room top to bottom. Nothing gets in her way! 


Fun fact: Donna is a World Champion Ballroom Dancer and is actively competing today! Want to learn the waltz for your first dance? ...she's your girl!


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Chef Jared joined the EFI family in January 2021 working closely with Chef Dan as the Executive Chef. Chef Jared studied Culinary Arts and Nutrition at Johnson & Wales University in Providence, RI. He has worked up and down the East Coast, learning under the tutelage of  Eric Ripert at the Westend Bistro in Washington D.C., Jean-Georges Vongerichten at the Inn at Pound Ridge and Michael White at the 2-Michelin Star restaurant, Marea, in New York. 


Chef Jared brings his culinary expertise and leadership skills into the EFI kitchen. He is thrilled at the amount of produce that is grown here on premise. He feels growing the produce he works with really solidifies the farm to table movement and ultimately creates gourmet dishes that showcase the season in a creative way. 


Fun Fact: Jared enjoys fermenting his own vinegars from scratch and hot sauces with peppers from his own garden!




Chef Alli is the newest addition to the EFI family, working closely with Chefs Dan and Jared in her role as Executive Pastry Chef. She studied Baking and Pastry Arts and Food Service Management at Johnson and Wales in North Miami from 2014-2016. She moved from Miami to NYC to complete her degree and internship at the 3-Michelin starred Le Bernardin in Manhattan, where she continued to train with Thomas Raquel and Eric Ripert. She moved on to become the pastry chef at Cafe Luxembourg, an Upper West Side staple since 1983, specializing in French cuisine. 


Alli is excited to be able to bake the vast array of items here at EFI: plated desserts for the restaurant, homestyle baked goods for the Farmers Market and wedding cakes and beautiful mini desserts for the numerous events we host. 


Fun fact: Before culinary school, Alli was in the Marine Corps for 5 years. Fluent in Persian-Farsi, she was a linguist and a Signals Intelligence Collection Team Leader and Analyst.


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Sarah has 10 years industry experience & has finally found her niche at the Elkridge Furnace Inn. She works with our clients from the point of booking through the planning, and then on their big day... and she enjoys every moment. Her positivity, calming energy, vast industry knowledge, + determination to get the job done is just what is needed to execute a successful event. Anything Sarah can do to help, she will do so without hesitation. She is extra passionate about décor, design, & working with brides to bring their vision to life!

Fun Fact: Sarah owns her own planning + design company called Something Blue Events Design. Our Elkridge clients are able to use her expertise to their advantage pro bono... BONUS!



Linda is the smiling face you see when you come to make payments and is a ray of sunshine. As a business owner herself, she understands all aspects of a hospitality family owned establishment and has been an amazing addition to our Elkridge Furnace Inn Team. 

Fun Fact: Linda owned her very own Tea Room in Ellicott City called Tea on the Tiber