Danielle Keene

For Danielle, creating gourmet desserts and ice cream has always been a passion, a career, and a tradition. She grew up in a home that adored desserts, where her mother made chocolate chip root beer floats and oatmeal cookies. At 17, Danielle started scooping ice cream at Baskin Robbins, and from there her career only went upwards. After training at Water Grill, Campanile, and A.O.C., she became a pastry chef for several top restaurants in Los Angeles—The Little Door, Blair’s, and BLT Steak. As the opening pastry chef at Wilshire Restaurant, she initiated the very popular “Ice Cream Shoppe Night,” which received praise from L.A. Times food critic S. Irene Virbila. In 2005, Danielle was honored when Los Angeles Magazine named her bread pudding “Best of Los Angeles.”

“There’s something special about dessert,” Danielle says. “At any moment, on any day, dessert can put a smile on your face. No matter your age, it can make you feel like a kid again.”