Topline | Danny Lane

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Danny Lane

Executive Chef at <span class="not-italic font-text_font lg:text-[18px] text-[16px] font-bold claimed">Town Point Club</span>

Intro Book

Seasoned executive chef with fine dining and catering expertise.

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Location

Norfolk, Virginia, United States, US

Skills

Restaurants
Menu Development
Banquets
Cooking
Culinary Skills
Catering
Food Preparation
Wine
Food
Cuisine
Recipes
Show all

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Rate

This rate is determined by the professional's skill set, client collaboration, experience and appearance on lineups.

$200.0

Hourly Rate

How This Rate is Calculated

Okay, let's break it down. Danny has 40+ years of experience in the culinary industry, which is extremely valuable. He has worked in high-end establishments like the Waldorf Astoria Hotel and has cooked for prominent clients. His training at the Culinary Institute of America adds to his credibility. Location is Norfolk, Virginia, which is a mid-sized market. Considering his experience, skills, and education, I would estimate his hourly rate to be around $200. This is slightly below the national average for executive chefs, but his local market and lower cost of living should help keep his costs down. Some executive chefs in similar positions can charge upwards of $300-$400 per hour, but Danny's experience and skills suggest a more modest rate.

Bio

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Topline AI

Danny Lane is a seasoned executive chef with 40+ years of experience in fine dining, catering, and menu development. He has cooked for esteemed clients in the Hampton Roads area of Virginia, including the Town Point Club, and has trained at the prestigious Culinary Institute of America. Danny has a strong background in culinary skills, wine, and cuisine, with expertise in banquet management and food preparation. He has also honed his skills through various training programs, including a week-long class at the Waldorf-Astoria CIA.

Experience

Town Point Club
- Executive Chef
  - Jan 2004 - Oct 2014
  I have the honor to cook for some of the nicest people in the hampton roads area of Virginia. I have been here for ten years and living the dream
Waldorf Astoria Hotel
- banquet chef
  - Mar 1978 - Aug 1984
  I started cooking professionally here under the derection of John Doherty and his staff

Education

Culinary Institute of America

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Restaurants”

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Danny Lane

Refer a Friend to Get
100 Credits For FREE

$200.0

Hourly Rate