Danielle Grasso is a classically trained chef who graduated from Lincoln Culinary Institute in 2009. She has cooked for a wide range of private and corporate events, bringing care, creativity, and professionalism to every experience.

Danielle specializes in vegetarian and vegan, plant-forward cuisine with globally inspired flavors, thoughtfully crafted using high-quality ingredients. Her menus are designed to feel both elevated and approachable, with an emphasis on intention, seasonality, and balance.

She has experience accommodating gluten-free menus and common dietary restrictions, ensuring that every guest feels included and well cared for.