Born to a family of commercial shrimpers and fishermen, Danny grew up on the docks of Wrightsville Beach, N.C. When he wasn’t at the marina watching boat crews unloading the catch of the day, he was in his family’s restaurant standing by his mother, Marlene, as she prepared the fresh-from-the-trawler seafood. Looking to expand on the cooking skills his mother had taught him, Danny set off for Charleston to attend Johnson & Wales after graduating from high school. His next move was to The Greenbrier in West Virginia, a setting he later described as boot camp for a chef! In time, Danny returned to the family restaurant to help with the cooking. He married, started a family and expanded his role in the family business, fishing and selling wholesale seafood. All the while, he maintained his chef skills, participating in Charleston Wine & Food for several years and Virginia’s legendary Lambstock. During those events, he had the opportunity to work with some very talented chefs, as well as supply them with seafood. He went on to start his own business, Legit Seafood LLC, supplying American-caught seafood, consulting and catering private events. After a year out on his own, he decided to return to his culinary roots. He now serves as a sous chef at The Sea Pines Resort on Hilton Head Island.