Danny Galekovic, Owner & Executive Chef

Danny Galekovic first got his start in the restaurant industry peeling shrimp and washing dishes when he was a teenager at a Chinese food restaurant on Spadina Avenue in Toronto, Ontario. As he and his love for food grew, he became part of one of the first French restaurants on Eglington Avenue called Le Petit Place in the 70s, to The Magic Pan on Hazelton Lanes in the late 80s, to Café De Marché on Colbourn Street where the Canadian National Ballet dancers would frequent when they were in town.

He first learned to cook with his grandmother, Nada Galekovic while he lived with her and his grandfather Franjo in a little village called Mraclin in Croatia. His dad Mika has also been a large influence on his cooking, as well as George Brown College, while he studied Culinary Management. Danny’s love of the versatility and cultural diversity of pasta has allowed him to create a unique spectrum of pasta dishes and combinations that are made to order with only the freshest ingredients available. The most fun Danny has in the kitchen is when he can turn a non-pasta lover into a huge fan.

Scott Marshall, Head Chef

Scott has been at Danny’s for 11 years, starting as a dishwasher, and moving up through every job in between all the way to Head Chef. When he first started cooking, he got all his practical training under former Danny’s chefs Adam Ferguson and Brad Bergsma. Recently, he has been expanding his knowledge through trial and error in collaboration with the seven chefs currently at Danny’s. Scott's favourite cooking styles include South Indian and Asian Fusion which is very evident in some of the menu items that you will find at Danny’s.

Andrew Trigg, Head Chef

Andrew got his start in the restaurant industry at Danny's when he was just 16 as a dishwasher. He furthered his restaurant knowledge and expertise at Canadore College by completing the Food and Nutrition Management program, and also Culinary Management program . He has worked with Danny for about 9 years now, and while he and Danny both agree that the staff and patrons of Danny’s make it a great place to work, he loves that Dan gives his chefs the opportunity to experiment with any style of cooking, even if the sign on the restaurant says “Justa Pasta”. Since Andrew’s favourite cooking style includes Classic French as well as Italian, this makes for some very interesting and delicious menu items.