Gary Danko

Gary Danko continues to dazzle diners with sophisticated but accessible food, first-rate service and an elegant, comfortable atmosphere.

Gary Danko is widely recognized as one of America's most talented and respected chefs. His achievements include a James Beard Foundation "Best Chef - California" award and reflect his lifelong pursuit of excellence in the culinary arts. Danko's successes can be attributed to his many years of study and hard work, combined with an innate ability to create dishes of both elegance and depth that evoke the simple pleasures and warmth of home cooking.

Danko combines classical training with focuses on French, Mediterranean, and regional American cooking. He incorporates influential culinary traditions from around the world into his own work, adding seasonings and techniques drawn from Asia and India. He infuses precise technique with creative flair and adventuresome spirit to create a cuisine of great finesse and balanced flavors. Danko is dedicated to using seasonal, locally grown and raised foods. He forged close relationships with artisan cheese, meat, and produce suppliers long before other chefs discovered the virtues of this approach.

Gary Danko is widely recognized as one of America's most talented and respected chefs. His achievements include a James Beard Foundation "Best Chef - California" award and reflect his lifelong pursuit of excellence in the culinary arts. Danko's successes can be attributed to his many years of study and hard work, combined with an innate ability to create dishes of both elegance and depth that evoke the simple pleasures and warmth of home cooking.

Danko combines classical training with focuses on French, Mediterranean, and regional American cooking. He incorporates influential culinary traditions from around the world into his own work, adding seasonings and techniques drawn from Asia and India. He infuses precise technique with creative flair and adventuresome spirit to create a cuisine of great finesse and balanced flavors. Danko is dedicated to using seasonal, locally grown and raised foods. He forged close relationships with artisan cheese, meat, and produce suppliers long before other chefs discovered the virtues of this approach.