Chef Danhi has been on an adventure in the culinary world for twenty years. Beginning in restaurants in California and then acquired his first degree from The Culinary Institute of America (CIA) in Hyde Park, NY. Then cooked A Pacific Café on the island of Kauai returned to Los Angeles to continue to run restaurant kitchens and after ten years in the restaurant industry Chef Danhi slowly transitioned into the educational world as a teacher at cooking schools across Southern California and then progressed into being the Executive Chef Instructor at the Southern California School of Culinary Arts in Pasadena, CA. Chef Danhi ultimately was the Director of Education managing the faculty and curriculum and led the school through accreditation with the A.C.I.C.S. Chef Danhi eventually migrated back to his alma mater to join the faculty of the CIA teaching over dozen classes in the degree program and working with industry professionals in the Continuing Education Department. Chef Danhi led the redevelopment of the Cuisines of Asia course, a 14-day course covering Chinese, Korean, Japanese, Vietnamese, Thai, Malaysian, Indonesian, and Indian cuisines. Continuing his focus in culinary education Robert studied to attain a specialized Bachelors degree in Culinary Education. He is also a Certified Hospitality Educator and Certified Culinary Professional. Next he joined Two Chefs on a Roll, a dynamic company in Los Angeles, California that designs and manufactures soups, sauces, dips, appetizers and an array of desserts. As the Conqueror of Discriminating Tastebuds and Executive Chef he partnered with restaurant chains and retailers to help bring their guests and customers the best quality food possible by working within the Sales & Marketing and Research & Development departments.

Chef Danhi’s recipes, food writing and photography have been published in many books, magazines, newspapers, websites, DVD’s and in other trade publications. He also has appeared on several radio shows and TV appearances on PBS, KCET, and NBC and the CIA’s DVD on Condiments and American Lamb. His extensive study and travel in all things Asian enables him to teach industry leaders, chef educators and future culinarians about the cuisines and cultures of Asia. He has authored Asian sections in both the New Professional Chef and On Cooking Textbooks. He is currently working towards publishing his own lexicon on the cuisines of Southeast Asia and leads Culinary Immersion Tours to Southeast Asia.

Chef Danhi has presented at numerous conferences for organizations such as the Research Chefs Association, American Culinary Federation, International Association of Culinary Professionals, Produce Marketing Association, The Flavor and the Menu, National Association of Specialty Food Trade, Chef to Shelf, Refrigerated Foods Association, and the American Association of Cereal Chemists. He is an active member of the Research Chefs Association and participates on their Education Committee and also can be found working with the Certification Committee of the International Association of Culinary Professionals.

Take a culinary adventure with Chef Danhi at his website http://www.chefdanhi.com. Chef Robert Danhi can be contacted at Robert@chefdanhi.com