Dani Dillon has worked in restaurants and hospitality for most of her life. From Michelin-starred fine dining to multi-unit international food & beverage operations at scale, Dani has always loved the way that personal, story-driven food can connect people in profound ways. 

A strategic operations and production leader with experience working in mission-driven DTC/B2B CPG and brick-and-mortar food & beverage businesses, Dani is passionate about collaboration, solving complex problems in simple ways, creating sustainable value, and helping people do their best work.

Her work has been covered in Vogue, Eater, and Food & Wine, among other publications, and she has collaborated with many celebrated chefs and makers through her time at companies like Pineapple Collaborative and restaurants like La Vara. Dani’s writing has been featured in MOLD, Saysh, and No Man’s Land. Learn more about Dani’s work on LinkedIn.