We were lucky to catch up with Dana Danielson recently and have shared our conversation below.

Dana, thanks for joining us, excited to have you contributing your stories and insights. Are you happier as a business owner? Do you sometimes think about what it would be like to just have a regular job?

I’ve worked in the culinary industry for 13 years and by far stepping away from restaurants and becoming an independent personal chef has been the best choice I have made in my career. Building and running a small business single-handed definitely has its own challenges, but it is so rewarding. There are times, when my business has its slow periods that I question whether or not I want to go back to working in restaurants again. I don’t think I ever will though. I am so happy with what I built and even during the slower times I make enough to survive. I enjoy the freedom that comes with managing myself. I finally have a work life balance and get to enjoy other things I value in my life. I have also been fortunate enough to have incredible clients and people to network with. Creating Alpine Culinary has helped me grow so much as an individual, a chef and of course a business owner. I wouldn’t trade it for anything.

Dana, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

My passion for food sprouted in a small mountain town which later blossomed into an abundant journey as I made my way to Denver to begin a three-year culinary arts apprenticeship. It has been my mission to experience every path the industry provided me. Trekking along trails to catering, independent restaurants, personal chef services, fine dining and more. Let me tell you, it was the hardest, most fulfilling hike I’ve ever experienced. Leading talented cooks as a Sous Chef, amongst multiple restaurants, including Sunday Vinyl in Denver and Frasca Food and Wine in Boulder. All the experience I gained and people I’ve met along the way gave me the drive to climb that mountain and create something of my own. Alpine Culinary, a personal chef service offering meal preparation, private dining, cooking classes and boutique catering.
I love the constant discovery, the endless creativity, cultural influences, and wild journey that is the culinary industry. My menus and services are a representation of my influences throughout my career. Not only focusing on Colorado and what is locally provided, but also the European and southwestern flavors I was surrounded by within my career. Developing my style as a chef in last 13 years has been such a fulfilling journey.

Can you tell us about what’s worked well for you in terms of growing your clientele?

Even with advertising and marketing over social media platforms, I have always found that in-person networking and word of mouth have always brought in the most business and the best clients for me. Between all my current clients spreading the word by raving about my services to their friends and family, or networking with other chefs who are in the personal chef community I have gained so many relationships and incredible clients.

How about pivoting – can you share the story of a time you’ve had to pivot?

I believe the effects that covid had on the restaurant industry ultimately led me to where I am today. A few months prior to Covid, I was on the opening team as Sous Chef of Sunday Vinyl. That restaurant was my life and to watch all that we worked so hard to be built from the ground up to get shut down within a matter of days was heartbreaking. Not only that but having to open and close the restaurant multiple times throughout the year took a huge toll on my mental and physical health. That’s when I decided to step away. I worked for a company for a short time as a contract personal chef, then food sales briefly to try a path even further away from being a chef of a restaurant, to see if the change was a good path in my career. This ultimately guided me to transitioning back into personal chef work and going independent.

Contact Info:

• Website: www.alpineculinary.com
• Instagram: https://www.instagram.com/alpine_culinary/
• Facebook: https://www.facebook.com/people/Alpine-Culinary/100089370137344/
• Linkedin: https://www.linkedin.com/in/dana-danielson-60396915b/
• Yelp: https://biz.yelp.com/biz_info/2e2Ipwto8OamWII3WA8aGQ