Chef Danny Davies

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Wonder Woman at Work: Chef Myria Tisch

Chef Myria Tisch has found a creative way to fuse two passions: food and fitness. Check out highlights of the latest episode of Chef Danny Davies' "Behind the Line."

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Danny Davies and Premier Cellars: Behind the Line, Wine, Food, Traveling and More!

Don’t miss this fun episode of the Behind the Line about wine, food, traveling and the great ways working with Premier Cellars can save you time and money while earning perks like bottles of DOM!

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Keepin’ it Fresh: When it comes to stocking and storing chocolate, the freezer is your friend

What kind of chocolate should you always keep on board, and where should you store it?

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Keepin’ It Fresh: How to handle caviar on board

Yacht Chef Danny Davies asks the experts at Petrossian Caviar for tips and best practices in transporting caviar and keeping it fresh on board.

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Storage tips to extend the shelf life of veggies, berries and edible flowers.

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Good Galley: Get a jump on the basics

Get ready for the season by precooking stocks when you have time. Make a basic chicken stock and beef stock, portion into quart-sized zip-lock bags, and store in the freezer…

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Good Galley: Fruit Sans Fly Eggs

Wash all your fruit in water with a little splash of white vinegar and bicarbonate of soda. For apples, pears, etc., use hot water and it will remove the wax.…

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Danny’s Black Burger Buns

Yacht Chef Extraordinaire Danny Davies came up with this hit recipe for black buns when stewmates suggested activated charcoal might boost their COVID-fighting immunity.

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