Chef. Advocate. Storyteller of Tradition and Change.

My journey has always been about more than cooking—it’s about honoring the origins of food and the people behind it. From the Arizona desert to the Dutch coast, I’ve built my life around a single belief: food tells the story of the lives, landscapes, and traditions from which it comes.

I’m Danielle Leoni—a chef, entrepreneur, and advocate for sustainable seafood and equitable food systems. My path to the kitchen was anything but traditional. With a background in political science and yoga, I became chef-owner of The Breadfruit & Rum Bar, where I pioneered sustainable sourcing in the desert and showcased the power of Caribbean cuisine. Later, as co-founder of Big Marble Organics, I carried those same values into the world of craft beverages.

Along the way, I’ve been humbled to be recognized as a Semifinalist for the James Beard Foundation “Best Chef: Southwest”, as well as a Women’s Entrepreneurial Leadership Fellow, All-Star Chef, recipient of the James Beard Foundation Seafood Sustainability Smart Catch seal and having the tremendous honor of cooking at the Beard House multiple times. Over the years, my work has also earned honors such as Phoenix New Times Best Hero, Arizona Capitol Times Leader of the Year, and Phoenix Business Journal 40 Under 40—recognitions that reflect both my culinary achievements and commitment to leadership in sustainability.

Today, based in the Netherlands, I serve on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Smart Catch Chef Council, and as Secretary of Ark of Taste Netherlands. I advise international initiatives such as Mr.Goodfish3.0, have contributed to the UN Ocean Conference’s campaign for sustainable seafood, GSSI Seafood MAP and spoken at the European Parliament. At the core, whether cooking, speaking, or collaborating, my focus is the same: to advance ecological, financial, and social sustainability through food.

Every dish, every partnership, every story is part of that mission. My work connects chefs, producers, and communities across borders—because sustainability is not only necessary, it is possible, and it is delicious. As both a chef and sustainability activist, I blend culinary artistry with ecological and social impact. I create storied dining experiences, consult with corporations, NGOs, and institutions, and collaborate on initiatives that connect food to biodiversity, equity, and culture.