Dan Moccia-Field is an MBA-MEM joint degree candidate, a 2017 Schmidt-MacArthur Fellow, and a 2017 EREF Scholar. His focus is on business strategy and circular economy in the consumer goods industries. Last summer he interned with Closed Loop Partners, a fund for recycling and waste management investment.
Prior to grad school Dan worked in fine dining, cooking at Blue Hill at Stone Barns, Betony, Manresa, and Bar Tartine. He was the opening sous chef at High Street on Hudson in New York City. He holds a B.A. in English from Williams College.