I’m Danielle. A plant-based registered dietitian nutritionist and culinary consultant.

After years of working in food and nutrition PR and communications in Los Angeles, I dropped everything and moved to Italy to attend the Master of Applied Gastronomy: Culinary Arts program at the University of Gastronomic Sciences.

I had never been to italy before and didn’t speak a word of italian.

I was terrified, and it was the best decision I have ever made. I stepped out of my comfort zone and made a meaningful connection with food that I had been searching for.

I developed a passion for plant-based pastry

I did my culinary stage at La Vimea, a vegan hotel located in northern Italy. Making daily vegan cakes and tarts became a task I came to love and look forward to.

I specialize in creating recipes that are free of animal products such as eggs, dairy and gelatin.

It’s challenging, fun, and lets me think outside of the traditional pastry box! With a little bit of creativity and science, I have developed my own methods for replacing these ingredients to make delicious vegan recipes that anyone can enjoy, whether you’re a home cook or professional.

I have over ten years of experience in food and nutrition communications.

I’m a recipe developer, food photographer, videographer, pastry pro and recovering restaurant industry employee. I help brands create strategic food and nutrition content to engage with and grow their audience.