An alumni of the storied Chez Panisse and an Académie Brillat-Savarin Medal of Merit recipient at the Culinary Institute of America, Danielle Glantz’s sophisticated talents and training have prepared some of the most elegant dishes in the best kitchens in America. However, her passion is something a bit more simple and rustic: the freshest pasta – made with the most local and seasonal ingredients possible.
Danielle started cooking with her mother and grandmothers at home in their kitchens in western Massachusetts. With Lebanese and Italian heritage, a focus on family and food is in her DNA.
At the age of sixteen, Glantz got her first restaurant gig: busing tables. She took this and worked her way into the kitchen. She knew, at that point, that she would one day have a place of her own.
At the start of her journey she worked in restaurants. At first, part-time while attending the University of Hartford and jamming on a NCAA Division 1 women's softball program. Later, full-time - after graduating from The Culinary Institute of America in Hyde Park, NY, she accepted a position at Chez Panisse – the American birthplace of the elegant, local, seasonal cooking movement – under the tutelage of Alice Waters.
During her four years at Chez Panisse she spent time in the Café and Restaurant soaking up as much as possible, while developing a passion for charcuterie and butchering. Overtime, she grew to oversee the charcuterie program.
Yearning for home, seasons, and family, Danielle wanted to bring her focus back to Massachusetts. She wanted to make the practices of sustainability and seasonality the highlight of her cooking. She moved to Gloucester starting first as the sous-chef at The Market Restaurant and later began her tenure as Chef at Short & Main.
While working at both of these stellar restaurants, she developed strong relationships with the many farmers and purveyors on the North Shore. She looks forward to developing relationships with her new customers.