Danielle Fiala didnt always want to be a chef. But after completing her engineering degree in Philadelphia, she found herself missing the tastes of her native Jamaica and began seeking comfort in the kitchen. Thus began the journey that led her to culinary school in San Francisco and a new careerand lifeas a chef. In the twelve years since then, she has worked at numerous acclaimed restaurants in the Bay Area; there was even a stint as a butcher along the way. Her travels landed her in the Napa and Sonoma valleys, where her cooking career took a decidedly wine-centric turn.

She is currently freelancing as a private chef, with regular clients including The Napa Valley Reserve, Silver Oak Cellars, and Breathless Wines in Healdsburg. Growing up in a developing country, she was acutely attuned to the issue of food waste. So a commitment to sustainability is always at the forefront of her work.

Danielle currently serves as the San Francisco Chapter Secretary of Les Dames dEscoffier, a philanthropic organization of women leaders in the food, beverage, and hospitality industries.
https://www.instagram.com/dsfiala/

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