Executive Chef, Harlow
Originally hailing from the city of angels, Danny is what you call a jack of all trades. As a young lad, he applied himself and studied everything except for cooking. In 2004, his diligence earned him masters degrees from the University of Southern California, but something was missing.
Upon graduation, Danny worked as a project manager for a Hollywood architecture firm and managed projects for Wolfgang Puck Express, the Daily Grill and various other Los Angeles hot-spots. While attending cooking school at night, Danny was able to find what he was missing and went on to secure an apprenticeship with Nobu and started work at the original TriBeCa location.
He quickly rose up the ranks and went on to help open San Diego, Los Angeles, Malibu and Mexico City. In 2009, Danny journeyed to Europe and staged at the Fat Duck and Arzak in San Sebastian. He returned to New York City a year later and took the helm as executive chef of Nobu at the Capri in Southampton.
Whether it was interning at the White House or working with world class chefs, Danny has learned from the best and brings creativity, organization and finesse to Notar Hospitality.