Corporate Chefs
Danielle M. has extensive experience in food service operations, currently serving as General Manager at Corporate Chefs since April 2020. Previously, Danielle held the position of General Manager at Lancer Hospitality from December 2013 to April 2020, where responsibilities included overseeing all food service aspects. Danielle's career also includes roles as Executive Chef and Food Service Director at Sky Food Catering and Taher, Inc., respectively, with a focus on managing food service programs for notable clients. Danielle began as a prep cook at Northland Inn, ultimately advancing to Sous Chef before furthering culinary expertise with a diploma from Hennepin Technical College in Culinary Arts/Chef Training.
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Corporate Chefs
For more than 35 years, we have cultivated a customer-focused culture where our people are obsessed with finding the best solution for every café or market space. This obsession ignites innovation and continually pushes us to be better and keep our offers fresh. The people at Corporate Chefs are committed to doing good. This means that alongside serving healthy, delicious food, we take our responsibility seriously to make a positive impact on our communities and our environment. We believe that when we focus on doing good in areas of food, wellness, people, and our planet, our team members can feel good about what they do and the people we serve will feel good about what they eat. Millions of Americans across the country eat or work with us every day, which means we have millions and millions of reasons to make a difference.