With more than 26 years in the food and beverage industry, Danielle Staffieri was born to be an epicurean. She grew up cooking alongside her parents and at the age of two Danielle’s diet included sushi and sweetbreads – she has never looked back.

In 1999, Danielle started working directly for Joachim Splichal, a recipient of the prestigious James Beard Award for Chef of the Year, and his company, the renowned Patina Restaurant Group. She spent over 9 years with Patina as Director of Event Sales & Catering for the company leading sales efforts for over 14 various locations during her tenure such at the Orange County Performing Arts Center, Patina Restaurant at the Walt Disney Concert Hall in downtown Los Angeles and Downtown Disney.

Dealing with fussy customers, wine pairings and the creation of menus is definitely her forte. As a food and wine correspondent for GrapeRadio, in September of 2008, Danielle went on a film project and spent time in Spain on a documentary for the Sherry region in Jerez de la Frontera and in the region of Murcia uncovering wines of Jumilla, Yecla and surrounding villages, reporting on the Wines of Monastrelle.

In 2008 she was then recruited by the St. Regis, Monarch Beach, managed by Starwood Hotels and Resorts, responsible for all specialty high-end catering events and spent a year at California’s Only 5 star, 5 Diamond resort layering hotel experience into her portfolio of catering expertise.

In November of 2009, Danielle joined historical Balboa Bay Club and Resort where she led the team to new heights increasing revenue by 3 Million in just three years as the Director of Catering and Conference Services.

In December of 2012, Danielle decided to take a leap of faith and pursue a lifelong dream of becoming an independent consultant/contractor and build her own company, focusing on project management, catering/restaurant consulting, production and design.

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