Danny Bruns

Danny Bruns is an experienced culinary professional serving as the Director of Culinary Innovation at Kerry since December 1998, where the focus is on delivering culinary excellence through innovative presentations and applications from a diverse portfolio of Taste and Nutrition products. Prior to this role, Danny worked as a Corporate Chef at Cargill Meat Solutions, gaining invaluable insights into the meat processing industry, and at Arby's Restaurant Group, where important lessons in corporate culture and networking were learned. Earlier culinary training included positions at various prestigious establishments, including Woodway Country Club and Jeff Ruby's Restaurants, where foundational skills were developed. Danny holds an Associate of Occupational Studies in Culinary Arts from The Culinary Institute of America and a Bachelor of Science in Hospitality Management from Florida International University.