Global Good Food Advocate & Chef
Danielle Leoni is a acclaimed American chef and activist known as a culinary leader implementing sustainable change within the food system. Hailed as a champion of sustainability and green restaurant innovation, she is revered for redefining perceptions of tropical and green dining.
Teaching about ecological and social sustainability through the lens of food have earned her numerous accolades and awards including recognition as a Semifinalist for the James Beard Foundation “Best Chef: Southwest” 2020 along with considerable print, TV and radio features.
She holds an Executive Master of Sustainability Leadership and BA in Political Science from Arizona State University. She is a contributing member of the Monterey Bay Aquarium's Seafood Watch Blue Ribbon Task Force Chef’s Council and the James Beard Foundation Smart Catch Chef Advisory Council.
Her passion for creating positive change has most recently manifested in advocating for sustainable seafood globally creating a sustainable seafood chef army with Good Fish and as the Chef Ambassador to ASIC, the Asian Seafood Improvement Collaborative.
PBS NEWSHOUR
Chef Danielle and Emmy-award-winning science journalist - and Tipping Point Executive Producer - Miles O’Brien guide us through a thoughtful conversation about how the food we choose are a critical part of the possible solutions.
Healthy Oceans = Healthy People
Chef Danielle Leoni shares her perspective with the Walton Family Foundation on ocean health and it’s connectivity to the overall health of us all.
Speaking Out on Good Food & Sustainability
James Beard Chef Danielle Leoni on Cooking Sustainably and Bringing Joy with Food | Our Daily Planet