Executive Pastry Chef
Executive Pastry Chef Danielle Riesz began her career at an early age in upstate New York, at her family owned and operated restaurant and motel. In addition to washing dishes, hosting guests and serving food at the restaurant, she cut potatoes, cracked eggs and made desserts with her mother. This unique experience established her passion for creating desserts.
After graduating from Johnson & Wales University with a degree in Baking and Pastry Arts, Danielle proceeded to train and travel in the Netherlands. Upon returning home, Danielle sharpened her skills at the Four Seasons Hotels in Jackson Hole, Washington D.C, Dallas, and Palo Alto, CA.
Seven years later, the wide open terrain of Aspen lured Danielle to the pastry team at The Little Nell, where her creativity and finesse continues to shine. Danielle is known for her use of the most fresh, seasonal products available and re-inventing classics with a simple elegance.