As a true hospitality professional, Danny gravitates towards anything he shouldn’t do or can’t afford. He once managed a bar in Australia while living in a tent. 25 years of service has financed an English degree from UCLA, a decade of vagrant travel, and another decade reveling in all things food and drink. Danny’s latest gig was at Nico, a Michelin-rated modern french bistro in San Francisco, where he contributed as a server captain and member of the wine team. He’s currently writing for the food and beverage industry.