Hans Dannerhoj

Hans began his love for food when he was about 5 years old when he cooked his first omelet. Growing up in a household of two amazing parents who could make anything taste delicious, he learned all there is to know about food. One of his grandmothers was of Italian descent, and the other was Danish and a French-trained chef who taught him about the basis of culinary perfection. Hans started out working as a chef with inspiration from Mexican cuisine and followed that path for many years. He then grew into worldly cuisines and worked in restaurants all over New York City. He then went into business dining for many years. In 2021, Hans chose to work in health care. He found himself loving the ability to make a patient's stay more enjoyable. His career in food, coupled with sustainability, has become a priority, and he plans to continue to make the future of food more viable.