Dany was raised by Belgian parents in Kinshasa in the Republic of Congo.
His father Carlos, a journalist and photographer, was commissioned by the Belgian government to record and preserve the rich culture, nature and cuisine of Africa. Dany’s mother, Ghislaine, is a magnificently creative and experimental cook. She exposed her children to the wonders of the Congo’s diverse culinary culture as well as the traditions of their Flemish heritage. For Dany, the Congo opened his eyes and palate to exotic flavors and specialties. He began his studies of the culinary arts at the CERIA in Brussels and in 1979 Dany immigrated to Canada, working in Montreal and finally settling out west in Calgary. Recognized immediately as an important culinary force, he became Chef and partner in many successful restaurant. These establishments, styled after small European bistros and cafes, include Divino, Cilantro, Mescalero, Teatro, The Ranche in Fish Creek Park and Wild Sage Cafe. Dany was an inventive influence in the movement that put Calgary on the international culinary stage during the 1988 Winter Olympics. In his effort to expand both his art and inspiration Dany moved, with wife and children, to Todos Santos, Baja California Sur, Mexico. Proclaimed one of Mexico’s historical “Magic Towns”, this eclectic community is a regional cornucopia and Mecca for artisans. There, in 2002, Dany was invited to become Executive Chef and culinary cornerstone for John Stewart’s Hotel California. He is considered a pioneer by many, a teacher by others and a true visionary by all. He was even featured on an episode of the Rick Bayless Show!