Danielle Mazziotti

Pastry Chef

Danielle, originally from Tucson, Arizona, and residing in Boulder for over six years, discovered her passion for cooking at a young age. From crafting family dinners to collaborating on holiday meals with her grandmother, her culinary journey began early. Professionally, she started in a friend’s pizza shop, working her way up. Danielle’s first six years focused on savory cooking in New American kitchens and as a Sous Chef in an Italian kitchen. At The Flagstaff House, she delved into pastries, embracing the diverse culinary world. Her adaptability shines as she seamlessly transitions from savory to sweet, showcasing a comprehensive understanding of ingredients and techniques.