MEET THE CHEF: Danielle Weybright of Sazzy B in Kenosha, Wisconsin
Tripveel sat down with Executive Chef Danielle Weybright of Grease & Honey Restaurant Group. She is the Executive Chef for the group and oversees menu design and implementation, staff training and operations at Sazzy B, The Buzz Cafe and The Apis Hotel & Restaurant opening in 2020.
Executive Chef Danielle Weybright of Grease & Honey Restaurant Group in Kenosha, Wisconsin
Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Wheaton, Illinois, a small city with typical Midwestern charm. Much of my early culinary inspiration came from my travels to Southern France, Nashville, Southern California, and New York City where I was exposed to flavors and preparation I had never experienced at home. My personal style has developed between where I came from and where I’ve been, with a focus on avant-garde dishes that still maintain Midwestern integrity.
Executive Chef Danielle Weybright of Grease & Honey Restaurant Group in Kenosha, Wisconsin
Tell our readers an interesting fact or two about yourself.
Water has always be a lifeline, in the literal sense and as an escape. I love to surf, stand up paddle board and any other excuse to retreat to a body of water. I've always been a short drive from Lake Michigan, which to many is a small ocean. California was another adventure where I didn’t go a day without surf or being near the beach. If I’m not in the kitchen, you’ll find me by the water.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Garlic scapes are one of my absolute favorite foods. They are very seasonal and have this sweet flavor of young garlic, with the crunch of asparagus and the beautiful texture of a fresh green bean. They are perfect with little effort of oil, salt, pepper and slightly sautéing or grilling them.
Executive Chef Danielle Weybright of Grease & Honey Restaurant Group in Kenosha, Wisconsin
What are three ingredients that you simply couldn’t live without?
Clearly salt, to awaken the full range of flavor within a dish. I also find myself frequently drawn to eggs, there seems to be an infinite number of different expressions of this one, simple, sexy ingredient. Lastly, vinegar is my alpha and omega, from being the dominant and defining ingredient in a pickled dish to the faint whisper of flavor necessary to balance a final product. From beginning to end, vinegar is definitive.
We love the art behind plating. What do you love about designing the perfect dish? Tell us about one of the most creative dishes you’ve created?
I hope I never make my most creative dish. The thing I love most about what I do is that it’s fluid and always changing. Today’s brilliant idea is merely the foundation of tomorrow’s inspiration. Currently, however, I’m extremely proud of my charcoal and hempseed bread that I serve with smoked honey mascarpone, charred purple asparagus, turmeric marinated jammy egg, petite watercress and earl grey dust.
Share your most recent awards and accreditations with us!
I serve as a Culinary Board Adviser at Gateway Technical College and recently I was selected as a mentor to a group of firefighters for a cooking competition at Harbor Park Jazz & Blues Festival. Acknowledgments can come and go, but rewards like sharing my knowledge and skill with my community in such a personal way, are the things that define my career.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Integrity. At every level of this industry we have finally recognized that true passion and drive are at the forefront of success. The best performing chefs and teams aren’t out to be better than someone else, they are working to better themselves and deliver an experience they believe in.
Executive Chef Danielle Weybright of Grease & Honey Restaurant Group in Kenosha, Wisconsin
