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Danny Camus
Executive Chef- Panache Creative Cuisine
Baltimore, MD
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Chef Danny has worked in the culinary field for over 25 years and claims he has enjoyed every moment of it!
After working in every aspect in his field from retail to wholesale, production to resale, management to ownership, Chef Danny says he feels his past experience has set him up for his new and exciting position as Executive Chef of Panache! Creative Cuisine.
Panache Cuisine is the premier USDA Certified Commissary Providing Premium, Fresh Prepared Gourmet Food Products for cost effective solutions to Retail and Institutional foodservice needs. Chef Danny is at the helm of the 25,000 sq ft production facility and is responsible for Panache Cuisines Exquisite Artisan Sandwiches, Entrees, Salads, Soups, Desserts and other Fine Edibles.
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Panache Cuisine has the capacity to provide 60,000-75,000 meals per day and provides products for a wide variety of customers ranging from Dining Services Management companies, Multi-unit Retail chain-stores, Sports and Entertainment venues, Institutional Educational and Healthcare clients, Military and Federal security-sensitive facilities as well as Emergency and Disaster Relief Services and other high-volume foodservice clients
Chef Danny began his career at the age of 14 working at a local crab house where he was inspired to start his first business. Danny’s Seafood, a mobile crab truck and then progressed onto The Catering Crab, a mobile crab steamer preparing crabs for parties for up to 1,000 people on location. Chef Danny accepted a position at Giant Food at age 19, where he worked at their seafood production facility, then a service deli and seafood clerk for over 9 years.
From Giant Food, he then moved onto a position a Sutton Place Gourmet where he worked at their restaurant, Blue Point Grille, as a line cook and raw bar manager. He was then promoted to the Bethesda location where he ran both the Traiteur and Charcuterie Departments.
Chef Danny says he learned two valuable lessons; one is customer service and its importance in every situation, and two, to never compromise the quality of your product. Use the best and the freshest, including fresh vegetables and herbs (from Keany Produce) whenever possible
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FIn 1999, Chef Danny opened the Crabcake Factory restaurant in Annapolis, where he was Executive Chef and part owner. Within his first year, his crab cake was heralded as “The King of Crabcakes”, his Cream of Crab Soup “Spectacular” and the Creamy Crabdip “The Best in Annapolis” by the Capital Newspaper. Chef Danny has prepared food for such notables as President Bill Clinton, John Walsh from America’s Most Wanted, the singer/performer Ludacris, Ted Koppel, Pat Sajak and Miss Washington D.C. He’s been quoted to say, “All in All, I love what I do!”.
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