Danny

Growing up among 3 siblings in New Brunswick, Danny often found himself spending the most time in the kitchen. While observing his mom’s cooking he occasionally helped her out, but his mom mostly remembers him making a mess. Nevertheless, Danny was inspired, and today, his dishes reflect his extensive training and culinary passion.

Becoming a chef was in my blood. In high school, when people started asking me what I wanted to do with my life, I had an easy answer: I want to cook. I was lucky to know at such a young age that I wanted to work with food. I find the creativity of my work rewarding. I love to create something start to finish, which uses the artistic side of my brain, putting flavors together. I love to try new combinations, techniques and approaches to making food taste great. I remember the first time I ate Truffle – it was such a revelation. A groundbreaking moment! These moments of new tastes and smells are ones that that I’ll never forget.

After graduating from culinary arts school in Nova Scotia, Danny moved out to Alberta and landed a job at Giovanni’s Italian Restaurant as Sous Chef; 3 years later, Danny traveled overseas to Glasgow, Scotland. As chef de partie at Arigo’s and Sous Chef at Il pavone Sud, After 2 years Danny took this Knowledge back to Canada. In 2001 he started looking for a challenge. Hearing about this place called the Blue Pear he applied and Chef Darcy accepted him. After 3 years working under Chef Darcy he decided to venture further west to Vancouver. He landed a Job at Beach Side Cafй then off to White Rock to open The Green Papaya. Then the offer came from Darcy and Jesse for him to come back. And here he is for round 2.