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 the days working as the General Manager and worked late into the nights 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 lied 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 frist restaurant, Maison and now, Giana.