Crafted. Local. Authentic.
Danny Perez, Executive Chef
What is your favorite cuisine and why?
I enjoy food and the power it has to make people happy and satisfied. Everyone in some form or another enjoys what they eat no matter what it is.
Did you cook growing up and when did you decide to become a professional chef?
I always cooked with my grandparents and I think when I turned 17 there was something natural about me doing this and decided I would follow my passion.
What is your favorite cookbook?
I have two, Taste of Mexico by Patricia Quintana. It is a broad look at my culture’s cuisine from top to bottom which is Mexican food. Number two is Kitchen Confidential by Anthony Bourdain. It is not a cook book but a very honest way of describing the kitchen and a great story.
What is the best piece of advice you have received from a mentor?
To surround myself with good people. We never find success alone; therefore, we need honest, hard-working, real people to help us stay true to what we are and where we want to go.
What would you say to aspiring cooks who would like to be where you are today?
Find your passion and accept every step of the way as a learning opportunity. Burns, cuts, failures only make you stronger.