Daniel Meeks


As a true hospitality professional, Danny gravitates towards anything he shouldn’t do or can’t afford.  He once managed a bar in Australia while living in a tent.  25 years of service has financed an English degree from UCLA, a decade of vagrant travel, and another decade reveling in all things food and drink.  Danny’s latest gig was at Nico, a Michelin-rated modern french bistro in San Francisco, where he contributed as a server captain and member of the wine team.  He’s currently writing for the food and beverage industry.

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