Danya Santos is a Vegan/Vegetarian Chef at MotherOrganica. She helps create delicious and inspiring dishes for a variety of clients and occasions. Her passion food and limitless curiosity has led her to explore many different styles of cooking.
Born and raised in the Philippines, Chef Danya has been introduced to a variety of Asian fusion cooking such as Filipino, Japanese, Chinese and Indian cuisines, many of which she has incorporated into her own cooking style. She came to the United States to follow her passion for culinary arts, attending Le Cordon Bleu in Pasadena. There she was introduced not only to classic French, but also new American fusion cuisine.
Her exposure to fresh California produce and foods, inspired her to explore healthy plant based/vegetarian cuisines and lifestyle. After reading and listening to dynamic, motivated and conscious individuals such as Tall Ronan, Rory Freedman and others, Danya quickly recognized the need for bringing awareness and inspiring others to live a more healthy and sustainable life. Chef Sepi immediately recognized her talent, and invited her to join the MotherOrganica team, giving Danya a unique opportunity to help people achieve holistic health through innovative, plant-based, organic, locally-grown cooking.
The oldest child in a big family, Danya has experience cooking plant-based meals for toddlers, children, teenagers and adults. She also works at Temple Menorah cooking healthy vegan (and Kosher) dishes for preschoolers. She is an inspiration to those around her and continues to explore her creativity through the culinary arts. Follow her on her personal blog…