Danielle DeFeudisPrivate Chef in New York, NY

The Chef

The Story

Danielle is a New York City chef with over 13 years of professional experience and six years of private work. She cooks for clients in the way that suits their life: weekly meal prep, intimate plated dinners, relaxed family-style meals, larger dinner parties, and cocktail events. Her training began in San Francisco, where she cooked at Dominique Crenn’s Petit Crenn and Tartine Manufactory. In New York, she worked at Olmsted and Estela, the Michelin-starred restaurant, before opening Lodi at Rockefeller Center and later leading the kitchen at Dame as Chef de Cuisine. She holds a degree in Culinary Nutrition from Johnson & Wales University, so she cooks with an eye for flavor and for how people want to eat. Today she is Head Chef of the commissary kitchen at Nami Nori, where she runs production at scale. For private clients, that means a chef who is organized, consistent, and comfortable in your kitchen, whether she’s feeding two people or forty.

The Table

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Where Danielle DeFeudis Serves

The Menu

Services & Pricing

20 guests maximum · Books up to 6 months in advance

Work History

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