Danielle Leoni

Hailed as a champion of sustainability and green restaurant innovation, Chef Danielle Leoni has distinguished herself with an avant-garde approach to blending the best of the southwest with the tropical traditions of Jamaica. Chef Leoni has spent over a decade exploring the islands of the Caribbean and immersing herself in seaside food cultures with a keen eye on responsible fishing practices. Under her stewardship, The Breadfruit and Rum Bar has introduced an entirely new cuisine to Arizona while redefining perceptions of tropical and green dining.

Nationally recognized as a culinary leader implementing sustainable change within our food system, she travels the nation speaking about ecological and social sustainability through the lens of food.  She is a contributing member of the Monterey Bay Aquarium's Seafood Watch Blue Ribbon Task Force– a well-regarded group of Chefs selected from across the nation for their leadership roles in seafood sustainability.  She is an alum of the James Beard Foundation (JBF) Chefs Boot Camp for Policy & Change, a recipient of the JBF Women in Entrepreneurial Leadership fellowship and holds the Leadership designation in Arizona for the JBF's Smart Catch seafood sustainability program.  She has amassed numerous accolades and awards, along with considerable print and TV features over the past decade.