"We make everything with fresh ingredients," says Chef Dante Eggan. "Our bacon is cut to a thickness just for us and all of our breakfast meats are fresh, bought three times a week from a local vendor."

Chef Dante's training and expertise lies in four and five star locations, although he prefers cooking in the intimacy of No Worries. "I like to be able to get out on the floor and talk with customers. I like the personal interaction."
It is that personal interaction which plays into Dante’s philosophy of establishing a "restaurant that reflects our personalities and talents" by creating a warm and inviting atmosphere for customers. The relationship between owner and patron is a perfect fit and the true secret ingredient of No Worries' success.

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