Danny Brown first put his name on the New York culinary map in 2006, with his eponymous restaurant Danny Brown Wine Bar & Kitchen, which skirted the line between wine bar & new European bistro.  The restaurant became the first in the borough of Queens to earn a coveted Michelin star in the 2011 guide book, an honor it enjoyed for five years until its close in 2015.

Cooking & music were both prevalent at home growing up in Forest Hills, New York. His father was a jazz drummer, who later entered the wine business with his mother, a language teacher from Auvergne, France. Danny often helped his mother in the kitchen, preparing for small dinner parties and wine tastings with friends. It was music he pursued in college, studying Jazz Drums and Performance at Berklee College of Music in Boston and Mannes College of Music in New York. He gigged with local bands at night while working mornings cooking at the South Street Seaport. 

Ultimately, it was in cooking that he found a career, which he began at age 19 at Bridgewater's South Street Seaport Catering for The Glazier Group under Chef Neil Kleinberg (Clinton Street Baking Company). His culinary training has included apprenticeships in renowned European kitchens such as L'Esguard (Sant Andreu de Llavaneres), Michel Rostang (Paris) and Osteria Francescana (Modena). He has earned his stripes in both front and back of the house positions. He was a key member of the opening team at Chef Henry Meer's Cub Room, where he served as dining room manager and wine buyer and later returned to the kitchen to cook alongside then Chef de Cuisine, Craig Samuel (Peaches Hot House & Smoke Joint). He has also worked for Chef Geoffrey Zakarian (Town) and Chef Terrance Brennan (Artisanal) in New York City. 

In 2017 he opened Charc, a counter-style Wine bar on Manhattan’s Upper East Side, further honing his skills in the art of Charcuterie.  

More recently, he was Chef de Cuisine at The University Club of New York under the Culinary Direction of Chef Terrance Brennan as well as Executive Chef at Estuary at One 15 Brooklyn Marina - Pier 5 in Brooklyn Heights under the culinary direction of Chef Francois Payard.

Currently, Danny is the Executive Chef at Barclays Investment Bank, Client Dining.