Danny was brought up in Sydney. His introduction to the hospitality industry was at the age of 16 while still at school when he washed up after 1000 millionaires at a BBQ function at the St Ives Showground. Other BBQ functions included cooking for Princess Anne, American President Jimmy Carter and Cheech and Chong.

After school Danny did his apprenticeship at ‘Fishwives Restaurant’ in Surry Hills, which was then regarded as one of the best seafood restaurants in Sydney. Fresh seafood arrived daily including fish, live crayfish and live crabs. Danny soon worked his way up to Head Chef. It was here that he befriended Tetsuya Wakuda, whom he employed as a kitchen-hand in 1981. Tetsuya was to become a great friend and a positive influence on Danny over the years. Danny was interviewed on Tetsuya's recent documentary 'The Pursiot of Excellence'. You can see Danny's extended interview on this documentary by following this link: 

Then in 1984 it was off to Perth with his wife Sue for a one-year-stint at a 300 seat revolving restaurant called ‘Hilite 33’ just after Bond won the America’s Cup. The Restaurant would also cater to Bond's boardroom which was located in the same building as the Resetaurant. This was a real eye-opener for Danny.

Danny’s love of seafood was further enhanced when he moved back to Sydney and worked at Spitler’s Restaurant near the Spit Bridge. A tiny kitchen with only an ice cream freezer, regular trips to the fish markets and a blackboard menu proved challenging but rewarding.

Danny was offered the chance to move to Queensland as Executive Chef to open the new 5-star ‘Ocean International Resort Hotel’ in Mackay and took it. The thought of all that Queensland seafood was exciting. It was here in 1987 that Danny won the local ‘Chef Extraordinaire’ competition and was accused of being a ‘fresh fanatic’, an accusation he happily accepts.

In 1989 Danny and his growing family moved to the Redcliffe Peninsula, which they have called home ever since, always with the dream of opening their own restaurant. In 2007 this dream came true when Danny and Sue opened the 'Scarborough Beach Restaurant' on the waterfront (the name was later changed to 'Danny's Restaurant' due to their strong regular customer base not knowing it by any other name other than 'Danny's'. The restaurant is a truly family business with their son Jim doing his Chef's Apprenticeship alongside his Dad in the kitchen, and their daughter Sammie who worked casual at the Restaurant while she completed her University Degree.

Since that time, Danny has continued to search for the freshest produce available. Whilst the restaurant is not a ‘seafood restaurant’ its reputation for providing diners with the freshest all-Australian seafood is second to none. And using the same local butcher since arriving on the Peninsula, who knows how fanatical Danny is about his produce, the whole menu -with plenty of gluten-free options - reflects his high standards. 

Since owning his own restaurant, Danny has won awards from not only the local dining group 'Redcliffe Fine Dining Society' but also from 'Restaurant Catering Qld'. His gourmet wine lunches and dinners are advertised through his mailing list and every 6-8 weeks or so, his diners enjoy a Degustation Menu (with matching wines) of up to 6 courses. These Events are not advertised in the local papers so unless you are on Danny's mailing list you may be missing out on something special.

Danny and Sue are also involved in other community groups and fundraising. The Starlight Children's Foundation fundraiser held in May 2010 raised $18,500 for the organisation with Danny and Sue sourcing raffle and auction prizes from right across the Peninsula, and their staff offered to work for free on the day for the cause. Danny and Sue have now made this an annual Event and at the July 2011 luncheon out-did their previous tally and raised over $20,000 for the Starlight Foundation.

Danny and Sue are also involved in the local 'Scarborough Lights' Group which won the award for 'Best Community Event' at the 2010 Australia Day awards, as well as being involved in their children's P&C Association and Scouts fundraising activities.