Danielle's love for cooking began at the young age of five, baking pies for the community every holiday with her grandmother. She worked with her grandfather cattle farming in Buckingham County and learned to catch, clean, and cook fish with her father.
Danielle will tell you that "cooking is the only thing I ever wanted to do". Interestingly, she attended Fluvanna High School with Chef Lee but their professional careers did not cross until 15 years later. After achieving her Culinary Arts degree, she decided to round out her hospitality skills by exploring front of house roles in several family owned Italian restaurants south of Charlottesville.
After relocating to Richmond, she joined the team at Richmond Country Club while working on her A.A.S. in Baking and Pastry Arts from Stratford University. In addition to being the Sous Chef at Dover Hall, she also spearheads all in house baking, desserts, and pastries.