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About Us

We are passionate about creating a unique, healthy, and delicious food experience.

who we are

A Dallas native, Danny knew he wanted to become a chef at a very young age. He grew up on his family’s ranch, where he shadowed his grandfather’s rustic, farm-to-table style cooking methods for years.

After graduating from the Culinary Institute of America in 2009, Danny found himself drawn to the southern way of cooking. After an externship with Atlanta’s celebrated Bacchanalia, he was ready to call our fair city home.

Chef Danny’s experience working under well-known, talented chefs in Atlanta’s restaurant scene for close to a decade has brought him extensive cooking knowledge in fine dining, charcuterie, wine, and baking.

Danny and his wife Jillian met while living in Atlanta and working in the restaurant industry. They started Small Batch because of their mutual joy for simple, healthy, and delicious food. They live in Kirkwood with their two mini‐schnauzers, love to travel, spend time in the great outdoors, and eat!

restaurant experience

8arm

2016 – 2017

cakes & ale

2014 – 2016

canoe

2013 – 2014

h. harper station

2012 – 2013

bacchanalia

2008 (internship)

culinary specialties

level 1
court of master sommeliers, 2015

bread production

butchery / charcuterie

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