Danielle graduated from Le Cordon Bleu School of Culinary Arts with honors and worked for celebrated Los Angeles chefs such as Walter Manzke, Neal Fraser, and Sang Yoon. She spent many years afterwards honing her craft in New York City at Le Bernardin, as a sous chef at The Modern, Chef de Cuisine at Vespa, and sous chef at the highly acclaimed Le Coucou, the recipient of the James Beard Award for Best New Restaurant in 2017.
She has made appearances on the Food Network winning “Kitchen Casino” and challenging Bobby Flay himself on “Beat Bobby Flay."
Her style of cooking is “MexItalian” which subtly combines the Mexican food influences of her heritage, with her Italian husband’s heritage. They created a pop up called Amiga Amore, which was just featured at the James Beard House this past February.
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