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Crafting Culinary Art with Passion and Precision.
Danielle’s appreciation and respect for food developed while living in Tokyo, Japan, where she made the commitment to become an extraordinary chef. After graduating from the Pima Culinary Arts program, she began exploring and applying her culinary talents in her home town of Tuscon, Arizona. Her greatest strength lies in her introduction of bold, new culinary creations and her desire to engage the students in discovering their likes and dislikes. This unique collaboration and the creative freedom of constantly changing menus has really allowed Danielle to showcase her talents.
Qualifications
Flynn is the perfect example of an enthusiastic California entrepreneur. While he graduated from the University of California at Santa Barbara with a degree in business, he just couldn’t shake the feeling that his love for food must play a major role in his career. This epiphany led him work for the renowned Four Season’s Hotel and Resort Company, first in Santa Barbara and then in the exclusive Beverly Hills location. After leaving the Four Seasons, Flynn consistently applied what he learned and used it along with a true dedication to great service to build the foundations of his own company, Kitchen Management Solutions, and its subsidiary College Cuisine. These successful businesses are exemplified by the marriage of consistently providing excellent food and excellent service. Now happily married and enjoying his new baby boy, Flynn is freshly motivated and excited to take College Cuisine to the next level.
Qualifications
Though he grew up and attended culinary school in California’s Central Valley, Nick really began his culinary journey at a French Bistro just outside of Corvallis, Oregon. From there, his experiences working on a food truck, in private catering jobs, and fine dining establishments have given him a versatility that few can proclaim. Adding further to the complexity of his skillset, Nick enjoyed an amazing opportunity to cook in Dubai, UE, and an equally exciting Executive Chef position on the Greek island of Naxos. Coming full circle back to his roots, he now relishes the pleasure of sharing his knowledge and culinary experience with his students.
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Emma’s training began in fine dining restaurants in Australia and her Native New Zealand. Her enthusiasm for her craft and bright disposition provided her with vast and varied opportunities in international hotels, catering, private homes and the entertainment industry. Since settling down in Los Angeles to marry and start a family, College Cuisine has been able to offer the perfect lifestyle and schedule for a working chef and mother of two teenagers. As a direct result, her residents at UCLA enjoy healthful nutrition and comfortable tastes of home with the added bonus of some delicious, slightly challenging dishes to help stoke their curiosity about the world beyond.
Qualifications
Michael began his career in the kitchens of New York City at a time when much of America was going through its first revolution in fine dining. He learned to refine his palette and technique in some for New York’s best restaurants while working in a classic-style apprenticeship with such chefs as Charlie Palmar, David Burke, and Bobby Flay. His desire to master all aspects of the industry brought him to a small, elegant Inn on St. Kitts in the Caribbean and high-end catering in Los Angeles. With trips to Asia, Australia and South America, Michael furthered his knowledge of cuisines, ingredients and techniques and now finds joy in sharing his culinary passion with his charges.
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Drew hails from Fort Collins, Colorado, where he launched his culinary career after graduating from the Art Institute of CO. The unique and harrowing experience of participating in several restaurant openings has taught him to master the unexpected and solve problems under fire. When he’s not spending time with his wife and his favorite American Bull Terrier, Drew is outdoors biking, fishing, hiking, and enjoying what beautiful San Diego has to offer. He loves the creative freedom College Cuisine provides, always challenging the classics and exploring the nuances of modern cuisine for the benefit of his students.
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Seamus grew up and began his career in the hospitality industry in Santa Fe, New Mexico. Nothing apart from his wife and 2 girls makes this Star Wars geek happier than indulging his Farm to Fork passion at Theta house in Davis CA. From the US Navy to Le Cordon Blue, Seamus’ experience is as broad as it is commendable. Working with top-notch chefs in the industry and his service in the US Navy has shaped him into the versatile, well-organized, and creative culinary arts chef that he is today.
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Robert grew up with a unique exposure to authentic Cajun/American/Middle Eastern scratch cooking. And while he excelled in sharing his culinary expertise with a variety of resorts and fine dining establishments, Robert didn’t fully find his niche until he was able to combine his passion for food with his gift for developing and cultivating relationships. Whether it’s placing the right chef with the right house or designing and critiquing menus, Robert always manages to find the perfect blend for College Cuisine.
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