With multiple years of experience in the hospitality industry, Pastry Chef Danielle Marelli takes on the position with energy and passion to deliver superior desserts. Marelli has been a part of the Travelle team since 2014, when she joined as a pastry chef de partie. Her passion for organization ensures efficient operations of pastry preparation, production, and presentation.
Starting her professional career at The French Pastry School and serving as a Chef Intern, Marelli honed her skills in prep, organization and cleanliness for class kitchens.
Following her achievements from The French Pastry School, Marelli spent two years as a pastry chef at St Regis Monarch Beach, Dana Point. Her love and knowledge of pastry grew as she ran the line, producing all components for plated desserts including ice cream and sorbets, as well as creating wedding cakes and custom cakes for on-site weddings and functions.