Danielle Mazziotti

Danielle Mazziotti

Pastry Chef

Danielle is originally from Tucson, Arizona, and has been living in Boulder for a little over four years. She originally took interest in cooking at a very young age, making new, fun dinners for her family and cooking holiday meals with her grandmother. Danielle started working in a kitchen professionally as early as she could at her childhood friend’s family-owned pizza shop and worked her way up from there. She basically grew up in a kitchen and fell in love with the culture and the dedication to perfection that you can find in this industry.

For the first six years of her career, Danielle had stuck to the savory side of things, cooking in several New American concept kitchens in Tucson and as a Sous Chef in an Italian kitchen in Boulder. During her first year at The Flagstaff House, she continued on the savory side, but after dipping her toes into some pastry projects she realized there was a whole other world to cooking that she wanted to learn as well. Danielle loves being able to experience all sides of the culinary world and became more comfortable working with ingredients and techniques from savory to sweet.