Danny Lachs, esteemed chef and 10-year veteran of the New York City dining scene, is the President and Founder of DML Hospitality Group; a boutique hospitality consulting firm specializing in food and beverage operations.
Lachs got his start at a young age helping run a small family restaurant in New Jersey. After spending a year overseas he attended Cornell University, where he received a Bachelors of Science degree in Hotel and Restaurant Management.
Lachs has developed food programs for a variety of clients including the critically acclaimed Tortaria, a Mexican sandwich shop in Union Square, New York City. He draws on a diverse portfolio of operations and creates menus that reflect the latest in culinary trends.
Prior to launching DML Hospitality Group, Lachs developed food programs for Pump Energy Food (now Dig Inn Seasonal Market) and managed front-of-the-house operations at Manhattan stalwarts Rosa Mexicano, Houston’s (now Hillstone) and Danny Meyers’ Tabla and Blue Smoke.
In 2013, Chef Danny competed on The Food Network’s top-rated cooking competition, Chopped.