Danielle Grasso is a classically trained chef and graduate of Lincoln Culinary Institute (2009), bringing care, creativity, and professionalism to every private and corporate dining experience. Her cooking is rooted in plant-forward, vegetarian and vegan cuisine, inspired by global flavors and thoughtfully crafted with high-quality, seasonal ingredients. Where conscious cooking meets elevated comfort, Danielle’s menus are designed to feel both refined and approachable — nourishing the body while inviting curiosity, connection, and ease at the table.

 

With experience accommodating gluten-free menus and common dietary restrictions, Danielle ensures that every guest feels included, supported, and well cared for. Each offering is prepared with intention and made with love, creating food that goes beyond the plate and into the experience itself.

​Danielle’s approach is grounded in the belief that food has the power to comfort, connect, and support people through all seasons of life.