I cook with calm, creativity, and intention
Cooking brings me peace, and I love the creative side of plating and building new dishes. Creating food that makes people feel happy is what drives me.
I bring tradition and classical training together
I learned to cook with my grandmother—she’s the reason I named my company after her. I also trained at the Art Institute and Le Cordon Bleu, which shaped my technique and standards.
I lead with hospitality
My kitchen philosophy is simple: I cook with Aloha. After living in Oahu for six years, I learned to bring the islands’ welcoming spirit into every experience I host.


































Chef Daniella is professional, attentive, and adaptive. She could quickly turn situations around and make delicious food with limited supplies in our kitchen. She is communicative and wisdom as well. Love to have her again!