Danny Boome Bio

Dynamic young chef Danny Boome brings his passion for food and culinary exploration to America with fresh perspectives and unique quick-fix ideas. In his series, Rescue Chef, everyday cooks experiencing personal culinary obstacles welcome Danny into their homes to save the day. This energetic chef offers viewers creative culinary solutions and a true understanding of the basics necessary to guarantee continued success in the kitchen. From semi-professional hockey to au pair, Rescue Chef has explored many trades but always had a passion for cooking.

Danny started his culinary training in 1999 as a cook in Switzerland doubling up as an au pair for a local family. He later moved to Canada and trained at the acclaimed West Wind Inn. To finalize his training, Danny attended the Grange Cookery School in England. His first post as a young chef was at the fashionable Asia de Cuba restaurant in St. Martins Lane London Hotel, which ignited his passion for fusion cookery.

With years of training and experience under his belt, Danny then packed his bags to travel throughout mainland Europe and North America. While exploring his culinary passions and curiosity for the origins of food and drink, Danny's desire to inspire (not intimidate) everyday cooks was born. He wanted to share his practical, no-fuss recipes and techniques with everyday cooks around the world.

Danny launched his television career in 2004 on UKTV Food's co-production Wild and Fresh where he travelled across Canada seeking out the best home-grown delights each province had to offer. He would then return his host's hospitality by taking inspiration from traditional dishes and cooking up a delicious meal with a contemporary twist!

In 2005, Danny explored his childhood holiday destination at the North Norfolk coastline in the UKTV Food and Anglia Television production of Norfolk's Coastal Kitchen/Danny by the Sea. This show followed Danny as he retraced his steps around this memorable location where his passion for food and fresh produce began. With the success of Norfolk's Coastal Kitchen,Danny launched a series in January 2006 called Coastal Kitchen, continuing his quest to uncover fresh ingredients and unique recipes, which still runs on Anglia Television and Discovery Channel. In 2006 and 2007, Danny was a regional host and judge on UKTV Food's program Local Food Heroes which spotlighted local purveyors from across England.

Danny further increased his profile with a regular spot on Summer This Morning on ITV and has also gained credits on Children's BBC, UKTV Sport and UKTV Good Food Live. Additionally he has appeared at the Autumn Ideal Home Show and has been featured in high-profile advertisements.

An advocate for educating children, parents, and teachers on healthy eating, Danny promotes the importance of understanding the production chain that delivers to the kitchen table. He runs a cooking school featuring courses for novice cooks as well as experienced chefs.

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Ask Chef Marc Murphy where he grew up and he'll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche, Washington, D.C., Rome and Genoa — "and that's before I turned 12," he’ll explain. This dizzying list of hometowns served as an excellent education in French and Italian cuisine, though as a teenager this was not his first passion. When the reality hit that he didn't have the funds to become a professional racecar driver, Marc followed his brother to the Institute of Culinary Education. After graduation he apprenticed at restaurants in France and Italy before returning to New York, where he landed a job as a line cook at Terrance Brennan's Prix Fixe. He stayed there for almost two years, working his way through every station in the kitchen and forging a professional bond with Brennan’s Sous Chefs Joseph Fortunato and David Pasternak. Eager to return to Europe, Marc flew to Paris and landed a position at the one-star Le Miraville, where he stayed for one-and-a-half years. Afterward, he staged at the famed Louis XV in Monte Carlo, where Executive Chef Alain Ducasse was so impressed with Marc's skills that he personally made arrangements for him to work with Sylvain Portay at Le Cirque once he returned to the States. Marc still considers Portay to be his greatest teacher. "Sylvain was above all concerned with coaxing out the most-vibrant, interesting flavors any ingredient had to offer, yet he insisted on minimal manipulation," he recalls. Following Le Cirque, Fortunato tapped him to work as a sous chef at Layla, Drew Nieporent's Middle Eastern fantasy in Tribeca, where he met consultant Georges Masraff. When Masraff joined forces to open Cellar in the Sky at Windows on the World, he recruited Marc to serve as executive chef. After receiving critical acclaim, including a two-star review from The New York Times, Marc headed uptown to serve as executive chef of La Fourchette, where NYT critic Ruth Reichl awarded him another glowing two-star review, citing his "open desire to transform food [so that] in his hands, even a simple green salad ... looks like a ruffled hat in a painting by Renoir." In March 2004 Marc opened his first solo enterprise with Landmarc [Tribeca], which won rave reviews both for its eclectic French and Italian menu as well as its highly untraditional wine list. Following its success, Marc opened Ditch Plains in the West Village in 2006 serving casual, beach-style cuisine such as lobster rolls, fish tacos and the infamous ditch dog, as well as other comfort food favorites. In 2007 Marc was given the opportunity to open another Landmarc restaurant in the pres­tigious Time Warner Center, where he brought his bistro-style cuisine midtown. In October 2013 Marc opened Kingside at the Viceroy New York hotel on New York's iconic West 57th Street, serving his interpretation of New American cuisine. Marc's restaurants now fall under the Benchmarc Restaurants by Marc Murphy name, where he acts as executive chef and owner. In addition to the restaurants, Marc also heads up the company's catering division, Benchmarc Events by Marc Murphy, where his signature style of accessible contemporary cuisine transcends the boundaries of what is offered in his restaurant locations. Today Marc's involvement in the industry moves beyond the restaurants as well, with a regular role as a judge on Food Network's top-rated hit Chopped as well as appearances on other hit series such as Guy's Grocery Games, Beat Bobby Flay and Worst Cooks in America. Marc also appears on The Rachael Ray Show and The Today Show, among others. He is the president of the Manhattan chapter of the New York State Restaurant Association, a board member of City Harvest, Culintro and Passport NYC at the 92nd Street Y Culinary Camp, as well as a member of the Food + Finance High School's Industry Advisory Board, a member of the Leadership Council for Share our Strength's No Kid Hungry campaign and the national spokesperson for Share Our Strength's Dine Out For No Kid Hungry. In 2012 Marc joined the U.S. Department of State's Diplomatic Culinary Partnership, where he takes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States. Marc's debut cookbook, Season with Authority: Confident Home Cooking, was released by Houghton Mifflin Harcourt in April 2015.

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