Danya Smith

Chef

“One cannot think well, love well, sleep well, if one has not dined well.” ― Virginia Woolf

Danya grew up in Kingston, Jamaica in a home where the three main ingredients were family, friends and good food. Blessed to have parents who loved to travel (and took her with them!), Danya was exposed to a world of flavours at an early age. While her friends watched cartoons, Danya focused on the Food Network. Her cooking skills blossomed in her Grandma Lulu’s kitchen, starting with Saturday soup and Sunday brunch. By the time she was 10 she was making coquilles saint jacques and phyllo-wrapped chèvre for family dinners.

Danya moved to the BC coast in 2011 and, despite a valiant effort to follow her dad in a science career, could not resist her culinary calling. She was formally trained in Calgary, Alberta and was inspired to start her own business after an internship with one of Canada’s most recognized female chefs. After graduating at the top of her class she spent an exciting year working in and tasting her way around Europe. She returned to the coast – this time to Salt Spring Island – because of the abundance of year-round fresh ingredients and to savour the island lifestyle once more.

Danya is the chef and owner of Lulu’s Apron (www.lulusapron.com), a boutique catering company on Salt Spring Island. Bold flavours, beautiful colours, and new taste sensations are her passion.

BACKGROUND AND LINKS

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