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When Danny Romero left Calexico at the age of 19 to study urban planning in San Diego, it was with the hope of one day returning to ply his vocation in his hometown. But instead, he got a job as a busboy and has since made a name for himself in the culinary world of San Diego.
A curious and creative Chef with over ten years of experience in busy culinary settings and working as a sous chef/chef de cuisine/executive chef for the last three years, he is a creator of systems in a high-paced environment with consistency and cleanliness as the main goal. Highly skilled in leading the culinary staff to high standards in food preparation, service execution, and cleanliness, Daniel is eager to explore further flavors and combinations in smoothly operating kitchens.
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