Joint Venture is an alternative approach to growing, cooking, and serving food.
Born and raised in St. Petersburg, Florida, Danny has spent the past dozen years working in kitchens around New York City and abroad. After attending the French Culinary Institute, Danny worked at Momofuku Ko, Isa, Estela, and Cabane à Sucre Au Pied de Cochon in Montreal.
In 2015, Danny founded Joint Venture as a way to explore how food can bring people together beyond the confines of a restaurant’s four walls. Danny moved himself and the business to Delancey, New York in 2018. Joint Venture is a departure from and reaction to the kitchens of his past. It is about collaborating with friends, reconnecting with nature, and working directly with farmers and producers. Joint Venture creates menus that are of the season and expressive of their surroundings. Joint Venture is ever-evolving.
All Inquiries and Bookings: jointventurenyc@gmail.com