Executive Chef Danielle Leoni – Renowned Sustainable Seafood Advocate

Patrick interviews Danielle Leoni, Executive Chef and Co-Owner of The Breadfruit & Rum Bar in downtown Phoenix. Hailed as one of the top innovative chefs in Arizona, Chef Danielle... See More

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Executive Chef Danielle Leoni – Renowned Sustainable Seafood Advocate Executive Chef Danielle Leoni – Renowned Sustainable Seafood Advocate

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Patrick interviews Danielle Leoni, Executive Chef and Co-Owner of The Breadfruit & Rum Bar in downtown Phoenix. Hailed as one of the top innovative chefs in Arizona, Chef Danielle delivers an avant-garde approach to blending the best of Arizona with the tropical traditions of Jamaica. Nationally recognized as a culinary leader implementing sustainable change within our food system from land to sea, Chef Leoni travels the nation as a speaker on ecological and social sustainability through the lens of food. She is a member of the Monterey Bay Aquarium Seafood Watch Blue Ribbon Task Force, an alum of the James Beard Foundation (JBF) Chefs Boot Camp for Policy and Change, a recipient of the JBF Women in Entrepreneurial Leadership fellowship, and holds the only Leader designation in Arizona in the JBF Smart Catch seafood sustainability program. In today’s podcast, we discuss Danielle’s story starting out – cooking at home with her grandmother, early years as a Yoga instructor, opening and running the restaurant with her husband Duane Allen, and her passion and commitment to sustainable eco-friendly foods and practices. Danielle also shares some tips on preparing a pan fried whole fish, Jamaican Style!

Patrick interviews Danielle Leoni, Executive Chef and Co-Owner of The Breadfruit & Rum Bar in downtown Phoenix. Hailed as one of the top innovative chefs in Arizona, Chef Danielle delivers an avant-garde approach to blending the best of Arizona with the tropical traditions of Jamaica. Nationally recognized as a culinary leader implementing sustainable change within our food system from land to sea, Chef Leoni travels the nation as a speaker on ecological and social sustainability through the lens of food. She is a member of the Monterey Bay Aquarium Seafood Watch Blue Ribbon Task Force, an alum of the James Beard Foundation (JBF) Chefs Boot Camp for Policy and Change, a recipient of the JBF Women in Entrepreneurial Leadership fellowship, and holds the only Leader designation in Arizona in the JBF Smart Catch seafood sustainability program. In today’s podcast, we discuss Danielle’s story starting out – cooking at home with her grandmother, early years as a Yoga instructor, opening and running the restaurant with her husband Duane Allen, and her passion and commitment to sustainable eco-friendly foods and practices. Danielle also shares some tips on preparing a pan fried whole fish, Jamaican Style!

Host Info

Patrick Honeywell

Patrick Honeywell has 30 years of experience in the Food and Pastry Industry. He is the Corporate Chef for Le Chef Bakery and formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”

Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.