DannyHeritage

growing up in the cumberland valley in western Maryland, Danny was heavily influenced by the importance of agriculture and livestock in his region. At the age of fifteen Danny began cooking professionally and attending culinary classes at his local vocational school. Following this he has earned a degree in Culinary Arts from Baltimore International College, Graduated from the apprenticeship program at The Greenbrier Resort, trained under multiple certified master chef's, was nominated for World’s Best Young Chef by San Pellegrino, won the Ment’or Young Chef Competition, Trained in michelin starred kitchens, coached a bocuse d'or team at the regional level, and was part owner of Roots 657. most recently, danny became the restaurant chef at the everglades club in palm beach, florida. Through these experiences he has discovered his passion for modern techniques while still practicing classical disciplines.



In 2016 Danny was diagnosed with testicular cancer. After surgical treatment, he began to look for more natural solutions. He submerged himself in the literature about using food to heal his body and achieving optimal health. This experience did not diminish his passion for refined cooking, instead it has given him purpose. Before when creating dishes, the sole focus was on techniques and trends. Now Danny focuses on sourcing ingredients, incorporating nourishing traditions and creating beautiful food.