Chef Danny Pejsa
Chef At Home in Ossining
Get to know me better
Chef passionate about local and seasonal food grown by farmers, as well as a forager going out and searching/picking my own wild ingredient's.
Hello my name is Danny, I'm a chef in the farm-to-table/ sustainable food industry, and have been cooking professionally for 8 years. I currently work at Blue Hill at Stone Barns, a restaurant and agricultural institute dedicated to studying and experimenting with different sustainable growing practices, livestock management, and vegetable/fruit varieties. I am also an avid outdoorsman, hunting, fishing and foraging for my own food, which I believe is another great sustainable way to procure delicious food ethically. I believe in cooking with the seasons and that supporting local farmers and purveyors is the best way to live and cook healthy while supporting our local economies as well as the Earth. I hope to show you both through flavorful ingredients and techniques what good food can truly be and am excited to cook for you, your family for any occasion you wish!
More about me
For me, cooking is...
A way to both express passion and creativity while nourishing our local communities using ingredients from our own communities.
I learned to cook at...
Both growing up cooking with my Dad, as well as working in restaurants since my early 20's gaining experience and knowledge through hands on work.
A cooking secret...
Using in season ingredients (both wild and ethically grown) and preserving them when they're in abundance for the slower and colder growing months.
Book your experience with Chef Danny
Specify the details of your requests and the chef will send you a custom menu just for you.
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