Chef Danielle SaundersWhile Chef Danielle Saunders may not have been born with a silver spoon in her mouth, she was raised with a pan in her hand and an everlasting passion for the culinary arts. Following in the footsteps of her late grandfather, who was an amazing chef, Danielle's lifetime love of cooking began at the tender age of 5. Danielleâs early experience helping her family prepare Sunday dinner was the landmark for the start of her culinary journey. Upon graduating high school, Danielle entered Norfolk State University in Virginia and majored in Chemistry. After a 2 year stint at Norfolk, she decided to finally pursue her dreams of becoming a chef. In 1997, Danielle enrolled at the New York Restaurant School, where she studied Culinary Arts under Chef Neil Becker (Silver Medalist â 2000 IKA Quadrennial Culinary Competition/âCulinary Olympicsâ). After graduation Danielle had the opportunity to work under the tutelage of renowned chef greats including Anne Rosenzweig (Arcadia, Lobster Club) and Michael Lomonaco ...