Danielle Keene

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

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