CHEF DANIELLE
Born and raised in Orange County, California, Danielle knew from a very early age that there would be no 9 to 5 for her. By 15 years old she was working full time in a small café in Costa Mesa where she began to embrace every bit and piece that goes into a restaurant. At 16, she took a leave from formal education and moved to Dana Point where she worked as an auditor for another restaurant group and was delighted to learn yet another part of the day-to-day operations.
By 24 years old her passion and desire to continue to grow had landed her a position as a General Manager with a large restaurant group. She would spend her days working as the General Manager and worked late into the night in her home kitchen with all of the textbooks from the Culinary Institute of America, where she taught herself the in and outs of the kitchen.
By her mid 20’s she was running multimillion-dollar restaurants but knew that her passion lay in the kitchen and in the heart of what all restaurants strive for, total hospitality. Her desire to bring service standards that are uncompromisable paired with a menu that is organic and sustainable led her to her first restaurant, Maison and now, Giana.
CHEF DANIELLE
Born and raised in Orange County, California, Danielle knew from a very early age that there would be no 9 to 5 for her. By 15 years old she was working full time in a small café in Costa Mesa where she began to embrace every bit and piece that goes into a restaurant. At 16, she took a leave from formal education and moved to Dana Point where she worked as an auditor for another restaurant group and was delighted to learn yet another part of the day-to-day operations.
By 24 years old her passion and desire to continue to grow had landed her a position as a General Manager with a large restaurant group. She would spend her days working as the General Manager and worked late into the night in her home kitchen with all of the textbooks from the Culinary Institute of America, where she taught herself the in and outs of the kitchen.
By her mid 20’s she was running multimillion-dollar restaurants but knew that her passion lay in the kitchen and in the heart of what all restaurants strive for, total hospitality. Her desire to bring service standards that are uncompromisable paired with a menu that is organic and sustainable led her to her first restaurant, Maison and now, Giana.
ABOUT GIANA
Thoughtful ingredients, graciously served.
At Giana, we believe real food has the power to feed bodies, nourish souls and connect communities. From our European-style bakery to our full-service dining room to our provisions market, we’re passionate about creating the food that brings people together.
Whether you’re dining in, taking out or stocking up on our freshly baked and thoughtfully crafted provisions, we’re committed to providing your family with real food that’s responsibly sourced and lovingly prepared.
ABOUT GIANA
Thoughtful ingredients, graciously served.
At Giana, we believe real food has the power to feed bodies, nourish souls and connect communities. From our European-style bakery to our full-service dining room to our provisions market, we’re passionate about creating the food that brings people together.
Whether you’re dining in, taking out or stocking up on our freshly baked and thoughtfully crafted provisions, we’re committed to providing your family with real food that’s responsibly sourced and lovingly prepared.
