Daniel “Dano” Heinze is the Chef/Co-Owner of Vern’s, an upcoming American neighborhood bistro in downtown Charleston.

After cooking in his hometown of Vero Beach, Florida, Dano decided to move to Miami to pursue a culinary degree at Johnson & Wales, where he simultaneously worked for James Beard Award-winner Norman Van Aken at Norman’s restaurant. Upon graduating in 2007, he moved to Charleston to intentionally work for Sean Brock at McCrady’s where Dano earned the title of Chef de Cuisine during his nine years. His time spent at McCrady’s was a game changer, deeply immersing Dano into an environment focused on creativity, modern technique, and hyper-local sourcing. After a long run, the desire to experience a new side of the industry built and Dano decided to pack up and head to the West Coast with his now wife, Bethany.

Moving out to Los Angeles in Fall of 2016, Dano continued his personal and professional evolution while working with esteemed restaurateurs Jon Shook and Vinny Dotolo (Jon & Vinny’s, Animal, Son of a Gun). Dano quickly became the Culinary Development & Operations chef for Joint Venture Restaurant Group, building impressive large scale operations within their company.

California had deeply influenced Dano’s approach to cooking and brought incredible opportunities outside of the restaurant scope, but he felt a pull to return home to the South to begin his next chapter. The aspiration to pursue a path as an independent restaurateur built, and eventually Dano found the location for his first venture alongside Bethany in downtown Charleston.

Named after his late grandfather, Vern’s is the culmination of Dano’s culinary path translated into a mix of familiar and innovative dishes served in an American-style bistro circa 2024: big on flavor and low on fuss.

Bethany Heinze is the Co-Owner and Operations/Beverage Director at Vern’s, a modern American bistro located in downtown Charleston, SC. While growing up in central Ohio, Bethany became infatuated with Charleston’s vibrant culture and beautiful scenery from an early age and knew she would eventually put down roots in the Lowcountry. She later enrolled at the College of Charleston for her undergraduate degree, where she earned a double major in Hospitality Management and Business Administration and solidified her career path in the restaurant industry.

After working in many front-of-house positions and gaining hands-on experience in downtown Charleston’s bustling restaurant scene, Bethany accepted the position of Bar Manager at the formerly renowned McCrady’s restaurant in 2013. During her time there, Bethany gained invaluable skills and knowledge behind the bar and on the floor. Most importantly though, it was at McCrady’s where she met her now-husband and business partner, Chef Daniel (‘Dano’) Heinze. Excited to continue their professional growth together in the industry, the couple traded their views of the Lowcountry for the West Coast, and moved to Los Angeles, CA in 2016 to work with esteemed restaurateurs Jon Shook and Vinny Dotolo of Joint Venture Restaurant Group.

Bethany assumed the role of General Manager at Animal, a highly influential restaurant featuring nose-to-tail cooking in West Hollywood. She also assisted with the restaurant group’s expansion by serving as the Wine Director & Manager for the concepts Jon & Vinny’s and Helen’s Wines, a buzzy Italian American restaurant with a curated natural wine shop nestled inside. In the fall of 2019, Bethany hit pause on restaurant work and traveled to Chablis, France to work harvest at Château de Béru, a biodynamic vineyard and winery. In 2020, Bethany returned to the United States and joined the team at Gjusta, an iconic all-day bakery & cafe in Venice Beach, where she served as the Front of House Manager.

In 2022, Bethany and husband Dano took a leap of faith and returned to Charleston to open their very own restaurant – Vern’s – a dream they had been working on for years. Here, Bethany oversees all operations and beverage programming. Her goal is to ensure that guests experience warm, attentive service and can select from a thoughtful beverage offering that compliments the seasonally driven menu. Exercising her passion for small-production wines, her program at Vern’s centers around sustainable farming with all selections following organic or biodynamic practices.

Vern’s has received an enthusiastic welcome from the Charleston community and many national media outlets, highlights including being named one of New York Times Most Exciting Restaurants of 2023 and a nomination for a James Beard Award, Best Chef Southeast.