Hi, I’m Chef Danielle.
I grew up in an Italian family where food was never just food, it was how we celebrated, how we showed love, how we spent our Sundays. I never had the chance to meet either of my grandfathers. Between the two of them, I come from people who made things with their hands and passed their skill on to others, even if I only knew them through stories.
My grandfather Donato, my mom's dad and the one I was named after, was part of a long line of bakers in our family. He built a successful bakery business and taught his old world techniques to other bakeries around Rhode Island. My mom grew up helping him in that bakery alongside her brother and cousins, and she's shared so many stories with me over the years, remembering him through certain flavors, showing me old photos of the wedding cakes he used to make.
My other grandfather, Joseph, was a musician, a different kind of creative entirely. I like to think I got a little bit of both of them, the hands that make things and the heart that makes them beautiful. My dad took after his father and is a fantastic musician himself. I definitely got a love of music from him, he attempted to teach me but my own creativity is best served on a plate.
My dad and I watched Food Network together constantly growing up, studying techniques, finding comfort in old cooking shows that became the background noise of my childhood. I used to grab my family's video camcorder and film myself cooking, pretending I had my own show. I had no idea back then that I was practicing for a career I'd actually build.
That love for food led me to culinary school, where I earned my bachelor's degree at Johnson & Wales University. For years, I went by Danielle the Baker, working as an executive pastry chef and creating luxury wedding cakes. I loved the artistry of it, but over time I realized my real passion lived somewhere else.
So I pivoted. I went back to Johnson & Wales for my master's degree in culinary teaching, and today I work as a culinary arts instructor alongside running In Good Company. The two roles feed each other more than people realize. My private chef work gives me real-world experience I bring straight into the classroom, showing students there's a whole career path beyond traditional restaurant work. And teaching gives me something clients actually notice, the organization and communication skills that come with the job. It's not glamorous, but it means quick responses to your questions, clear explanations of what to expect, and a planning process that stays on track from the first inquiry to the night of your event.
Private cheffing is where my creativity really comes alive. No two menus I create are ever the same, every event is designed around the people celebrating and the moment they're celebrating. And that camcorder habit never really left me, these days I film vlog style videos of my events instead, a way to share the experience and a creative outlet that still feels like that kid in the kitchen with a camera.