Top Qs
Timeline
Chat
Perspective
Gary Danko
American chef From Wikipedia, the free encyclopedia
Remove ads
Gary Danko is an American chef. He combines French, Mediterranean, and American styles into his cooking. He is best known for his eponymous restaurant in San Francisco, California.
Remove ads
Early life
Danko was born in Massena, New York, his father was a Hungarian immigrant. His grandmother was Jewish and he grew up with Hungarian cooking with Jewish overtones.[1]
Culinary development
Danko started cooking at the local Village Inn restaurant at age 14. By the time he graduated high school, he had been exposed to every position in the restaurant.[2] Danko completed his culinary education at the Hyde Park, New York campus of the Culinary Institute of America. He relocated to San Francisco in 1977 and worked as a waiter at the Waterfront Restaurant. Chef Danko returned to New York to enroll in Madeleine Kamman's class at Peter Kump's New York Cooking School in 1983. In 1985, Danko became the executive chef at Beringer Vineyards. He later became the executive chef at Chateau Souverain in Sonoma County. In 1992 Danko left to become the chef of the Terrace restaurant at the Ritz Carlton, San Francisco. He was then appointed the executive chef of the Dining Room at the Ritz Carlton, S.F.Ritz-Carlton. Gary opened his eponymous restaurant in 1999, and has won numerous awards, including a Michelin star first awarded in 2007.
Remove ads
Restaurants
In 1999, Danko created his own restaurant, named for himself, near Fisherman's Wharf. Gary Danko has also made appearances as the featured chef on the Food Network and PBS. Restaurant Gary Danko has been a recipient of the Wine Spectator Grand Award since 2001.[3] In 2002, the restaurant was designated one of 18 Relais & Chateaux properties in North America.[4]
Food
Diners select from three, four or five prix-fixe menu courses. Danko's signature dishes include roast Maine lobster with white corn, tarragon, and chanterelles, pancetta wrapped frog legs with garlic purée, and, before it was banned in California, roasted quail stuffed with mushrooms and foie gras. Most dishes are served year round, but ingredients are adjusted seasonally to emphasize local produce.
Remove ads
Awards and honors
Summarize
Perspective
In 2024, it lost the Michelin star it had held for 17 straight years.[6]
Remove ads
References
External links
Wikiwand - on
Seamless Wikipedia browsing. On steroids.
Remove ads