Danielle Saunders

Appears in
Toques in Black: The Extraordinary Diversity of Black Chefs
Toques in Black

By Battman

Published 2019

  • About
I may not have been born with a silver spoon in my mouth, but I was raised with a pan in my hand. My culinary journey follows in the footsteps of my late grandfather, who was an amazing chef. My lifelong love of cooking began early, at age 5, when I started helping my Nana prepare Sunday dinner. Working by her side, I developed an everlasting passion for food.

After high school, I entered Norfolk State University in Virginia as a chemistry major. Two years later, I left to pursue my dreams of becoming a chef. In 1997, I enrolled at the New York Restaurant School, where I studied Culinary Arts under Chef Neil Becker.