Brand & Corporate Experiences

Private Client Dinner — American Airlines & Barclays

Organization: American Airlines / Barclays
Agency Partner: Octagon
Role: Commissioned Chef
Scope: Executive-level corporate dining events
Guests: ~100 per event

Selected by Octagon on multiple occasions to design and execute chef-led dining experiences for premium corporate clients.

The work included menu development, on-site execution, and engaging directly with guests around the story of the food and its sourcing.

Each event delivered a seamless, high-touch experience for executives and invited guests, supporting agency-led hospitality programs at scale.

Danielle partners with agencies, brands and institutions to design chef-driven dining experiences that align hospitality, sustainability and narrative. Her work spans executive dinners, brand activations and cultural collaborations - always tailored to context, audience & place.

Chef & Program Ambassador — Good Fish Netherlands

Organization: Good Fish (NL)
Role: Commissioned Chef & Public Ambassador
Scope: National events, chef programs and public campaigns

Commissioned as Good Fish’s official ambassador working between chefs and the public to promote sustainable seafood across the Netherlands.

Responsibilities included leading live cooking demonstrations, advising on and delivering chef education programs, contributing to public-facing communications, and representing the organization at trade events and campaigns.

Alongside this work, Danielle developed program structures to support chef participation — including recruiting chefs, shaping engagement models, and defining next steps to help chefs advocate for sustainable seafood within their own kitchens and communities.

Chef Consultant — Asian Seafood Improvement Collaborative (ASIC)

Organization: Asian Seafood Improvement Collaborative
Role: Commissioned Chef Consultant
Scope: Chef engagement, international field work, and industry-facing events.

Engaged as a chef consultant by ASIC, an international collaborative working with producers and markets to improve seafood production practices, to support the introduction of sustainably farmed Indonesian shrimp within European markets.

Danielle created and led a series of chef-led tasting events in the Netherlands where chefs learned directly about the shrimp, cooked it in their own styles, and evaluated quality, flavor, and usability through hands-on experience.

Danielle traveled with ASIC to Indonesia to visit a smallholder, family-run shrimp farm supplying the program. Producers and chefs met, cooked together, and shared a meal on site, connecting production and cooking in a way that rarely happens. The visit formed the basis of a chef-led documentary developed as part of ASIC’s broader communication efforts, and the scope and execution closely reflected ASIC’s mission — connecting smallholder producers, responsible aquaculture practices, and chef adoption through food rather than messaging.

The work later extended to the international stage, with Danielle engaged to represent the collaboration at Seafood Expo Global in Barcelona, contributing a chef’s perspective to industry-facing conversations on the future of responsible seafood.

These collaborations reflect a consistent approach: working closely with partners to translate values, sourcing, and place into food experiences that change how people think — and eat — at scale.