Since 2006, Danielle has been working in food services and media, spanning all facets of the industry, from fast-paced Michelin-starred New York City restaurants, to food styling for several top tier media outlets around the US. Her experience as a food stylist began over a decade ago at The New York Times, where she was producing, and recipe testing in the test kitchens, before moving to the Food Network to work on a variety of shows and specials. Her fine arts background helped her segue into the pastry and savory food world, giving her an added visual palette for her food styling and inspiring new forms of desserts, and experimentations of bold flavor profile matches.
Danielle believes in helping people be less afraid of the heat in the kitchen, by hosting in home cooking and baking classes
She is also an advocate for mental health, clean food, and fitness
Her go to breakfast is gluten free toast, toasted at Pantone 732, and half an avocado with maldon salt.