Meet the Team
The Marquette Hotel
Daniel Klein, a 16-year hospitality industry veteran, was named executive chef of the 281-room Marquette hotel in April, 2015. He is responsible for managing the culinary and stewarding staff, as well as all culinary outlets including Basil’s Restaurant, Mark VII Lounge, In-Room Dining, Banquets, Team Member Restaurant, and Windows on Minnesota on the 50th floor of the IDS Center.
Award winning Basil’s, the hotel’s full-service signature restaurant, overlooks the spectacular Crystal Court in the IDS Center and its balcony is featured in one of the clips in The Mary Tyler Moore Show’s opening credits. Windows on Minnesota, known for its extravagant 360 degree view of Minneapolis and its surrounding area, is the premier wedding and event center of the Twin Cities.
Dan’s introduction to the culinary world started as a young boy, when he would assist his Great Grandmother in making hundreds of pierogi during the holiday season. This Slovak family tradition began more than 4 generations ago and is continuing to be passed down in the family.
From 2009 through 2015, Dan served in numerous roles for Hemisphere Restaurant Partners, a private restaurant group in the Twin Cities market. For the last couple years of his tenure, he served as the Regional Executive Chef for the Tavern Grill brand. In this role, he oversaw a staff of more than 80 team members and 15 Chefs, while managing all culinary operations and menu development across the 3 locations. Throughout his time with the company, he played a large part in the growth and development of the culinary team, helping grow the brand from 1 to 3 locations over a 3 year time frame.
Earlier in his career, he was in multiple roles with Granite City Food and Brewery in Madison, WI and Roseville, MN. As this was his first culinary supervisory role, his roots began here after graduating from the University of Wisconsin – Madison in 2007. During his tenure from 2007 to 2009, he learned his management style and developed a strong passion for the hospitality industry and the business surrounding it. His roles varied, starting out as a purchasing clerk and moving forward into management as an assistant kitchen manager. Here he gained a great deal of knowledge as it relates to food cost best practices and leadership techniques.
Chef Dan currently resides in St. Louis Park, MN with his wife Courtney and their 2 cats. In his leisure time he likes to explore new restaurants with his wife, travel, golf, go to farmers markets, and prepare gourmet meals for his family and friends.
Mark Lowman is the Banquet Chef at Windows on Minnesota at the Marquette Hotel. He has worked at the Marquette since 2004 in varying culinary capacities. He previously served as Chef De Cuisine of Basil’s, an Award winning restaurant, starting in 2012 before moving his skills to Windows on Minnesota in 2014.
Chef Mark was raised in a neighborhood in Pittsburgh, Pennsylvania where his love for food and exploration of flavor was born. His mother, an awarded baker, taught him the importance of trying new things and to appreciate the culture that can be shared through food. Traveling the world has given Mark’s grounded cuisine a worldly and whimsical flare.
Travis Shaw is the Chef De Cuisine at Basil’s, an Award winning Restaurant at the Marquette Hotel Minneapolis. This is his first time leading the restaurant operations but he is no stranger to the hotel industry having previously worked as Banquet Chef at The Commons Hotel and at Holiday Inn St. Paul East for the 2 ½ years prior.
Chef Travis was born in Chengdu, China but moved to America at the age of 4 where he grew up in the small town of La Crescent, Minnesota. He found a love of food with his mother who was always innovating and experimenting to create a taste of her homeland with what was available in rural Minnesota. His cuisine is globally inspired but grounded in local and seasonal ingredients.
“I draw inspiration from experiences because dining is an experience. I want to create memories and whether it’s going out to a restaurant or attending a dinner party, you might come for the food but what you remember is so much more. The lighting, the scents, the décor, the service, it all needs to work together. There’s a lot of great food in this world, but I want to create the right food for this moment in this place.”