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Gary Danko
Gary Danko (center) at B.T.'s Smokehouse in Sturbridge, Massachusetts
Born Massena, New York
Cooking style French, Mediterranean, and American
Education The Culinary Institute of America
Official website
GaryDanko.com

Gary Danko is a famous American chef. He is known for mixing different cooking styles. His food combines French, Mediterranean, and American flavors. He is most famous for his own restaurant in San Francisco, California, called Restaurant Gary Danko.

Gary Danko's Early Life

Gary Danko was born in Massena, New York. His father came from Hungary. Gary grew up enjoying Hungarian cooking, often with Jewish influences, thanks to his grandmother.

Becoming a Chef: Gary's Culinary Journey

Gary Danko started cooking at a local restaurant called Village Inn when he was just 14 years old. By the time he finished high school, he had learned about every job in a restaurant. He then went to the Culinary Institute of America in Hyde Park, New York, to study cooking.

In 1977, Gary moved to San Francisco and worked as a waiter. He later returned to New York in 1983 to take a special cooking class with Madeleine Kamman. In 1985, Gary became the head chef at Beringer Vineyards. After that, he was the head chef at Chateau Souverain in Sonoma County.

In 1992, Gary Danko became the chef at the Terrace restaurant in the Ritz Carlton, San Francisco. He was later named the head chef of the Dining Room at the Ritz Carlton. In 1999, Gary opened his very own restaurant, which quickly won many awards, including a Michelin star in 2007.

Gary Danko's Famous Restaurant

In 1999, Chef Danko opened his own restaurant, named after himself, near Fisherman's Wharf in San Francisco. This restaurant, called Restaurant Gary Danko, has won many awards. Since 2001, it has received the Wine Spectator Grand Award. In 2002, it was named one of only 18 Relais & Chateaux properties in North America.

Gary Danko has also appeared on TV shows. He has been a featured chef on the Food Network and PBS.

What's on the Menu?

At Restaurant Gary Danko, diners can choose from a special menu with three, four, or five courses. This is called a "prix-fixe" menu. Some of Gary Danko's most famous dishes include:

  • Roast Maine lobster with white corn, tarragon, and chanterelle mushrooms.
  • Pancetta-wrapped frog legs with garlic purée.
  • Roasted quail stuffed with mushrooms and foie gras.

Most dishes are served all year. However, the ingredients change with the seasons to use the freshest local produce. For example, his seared foie gras used to be served with Bing cherries in spring. Now, it is served as Salt Cured Foie Gras Torchon with Pear Compote, Spiced Walnuts, and Country Bread.

Awards and Special Recognitions

Chef Gary Danko and his restaurant have received many important awards:

Year Organization Award Category
1995 James Beard Foundation Best Chef-California
1999 Esquire Magazine Best New Restaurant
1999 Mobil Travel Guide First "Five Star" rating
2000 James Beard Foundation Best New Restaurant
2000 San Francisco Magazine Chef of the Year
2002 James Beard Foundation Award Nominated Outstanding Chef of the Year
2002 Relais & Chateaux Recognized as a Relais & Chateaux property
2007 Michelin Guide One Star Rating
2007 Zagat Survey Top Restaurant
2008 Michelin Guide One Star Rating
2012 Michelin Guide One Star Rating
2013 James Beard Foundation Award Nominated Outstanding Chef of the Year
2013 Michelin Guide One Star Rating
2014 Michelin Guide One Star Rating
2015 Michelin Guide One Star Rating
2016 Michelin Guide One Star Rating
2017 Michelin Guide One Star Rating
2018 Michelin Guide One Star Rating
2019 Michelin Guide One Star Rating
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