Chef Danielle Gonzalzles
Private Chef In New Orleans
I have been in the culinary industry for 35yrs now. Enjoying all aspects including front and back of house management positions. I made the pivot to confections and French Pastry in 2011 when a sudden fish and shellfish allergy forced me out of the Savory kitchen. Having spent 10yrs in Corporate Recipe Development, I am looking forward to getting back to the basics; creating flavorful menus, with fresh ingredients and impactful personal moments.
More about me
For me, cooking is...
Therapeutic. We can literally heal ourselves with the right knowledge and intentions.
I learned to cook at...
Cooking and Hospitality Institute of Chicago in 2000 receiving an A.A.S in Culinary Arts with Certifications I’m Restaurant Management and Food Safety
A cooking secret...
Finding the perfect balance between salt, fat and acid.
Book your experience with Chef Danielle
Specify the details of your requests and the chef will send you a custom menu just for you.
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