Danny Girolomo

Executive Chef

Born and raised just outside of Detroit, Michigan Chef Danny Girolomo grew up eating multicultural foods from his Italian heritage to visiting Hamtramck known for Polish food, Mexican town, Detroit-style pizza, and BBQ. Having only worked in kitchens he obtained a degree in pastry from Oakland CC but found his true passion in savory cuisine. His career began working for Max and Erma's restaurant group where he worked for several locations opening and training new hires in our region. He was then given an opportunity to work for Pine Lake Country Club where his true passion developed.

Chef Girolomo got married in 2011 and soon moved to Sonoma County California with his wife to escape the snow where he was accepted at the Culinary Institute of America. He then worked at FARM at Carneros Inn under Andrew Budnyj who was a former sous chef at Aqua. Chef Andrew really instilled his discipline, attention to detail, sense of urgency, and passion for farm-to-table cuisine. In 2017 Girolomo began at John Ash and Co. as sous chef where he found himself elevating the tasting menu based on their 4 onsite vegetable gardens and greenhouse and where they obtained their first Michelin recommendation. In 2019 he worked under Mark Hopper at Barndiva and quickly moved up to Chef De Cuisine overseeing 2 restaurants 1 as French-influenced,  and the Gallery was a Mediterranean-inspired art gallery for events and holidays.

 Chef Girolomo joined Wit and Wisdom in 2020 as part of the opening team as Executive Sous Chef. I was promoted to Executive Chef in May of 2022.