Danielle was born and raised in Montana, eventually moving to a small town in Northern Idaho near Coeur d’Alene. Danielle’s first steps in chasing her dreams led her to the beautiful, rolling hills of the Palouse. While she took an interest in cooking at an early age, her passion for the craft and admiration for the farm-to-table restaurant model blossomed during her time there. Located between two college towns and an impressive expanse of farmland, the Palouse region of central Idaho is home to many notable, farm to table business models, many of which Danielle was affiliated with during her time there.

Though her initial roles in the industry were front of house, she spent most of her time working with the back of house staff, learning all she could about the art of cooking. Deboning fish, plating and finishing desserts, pairing wines and cocktails with seasonal specials – these were the things that truly set Danielle’s heart on fire. To all of those who were watching, it was apparent her talents were best suited in the kitchen.

Danielle Christine