Chef Robert Dahni
C.H.E., C.C.E., C.E.C., C.C.P.

After a decade cooking in restaurants from Hawaii to New York, Robert discovered his love of teaching at his alma mater, the Culinary Institute of America (CIA), and as Director of Education at the California School of Culinary Arts (CSCA) in Pasadena. Using his work and education experience, Robert founded Chef Danhi & Co, a consulting firm in Los Angeles providing menu and product R&D, marketing support and training programs.

When not speaking, teaching or cooking, Chef Danhi volunteers as Board of Directors of the Research Chefs Association. Also, his food writing and photography have been published in dozens of publications and he leads culinary immersion tours for the cultures of Southeast Asia. His book Southeast Asian Flavors – Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia and Singapore was a 2009 James Beard Foundation Book Award Nominee.