CuliNex, a clean label food product and plant-based formulation consultancy, announced Danielle Custer has joined the innovation and product development team as a project manager. Custer will provide client support and team leadership for multiple clean label and plant-based clients served by CuliNex. She will also provide key culinary insights and inspiration to bring innovations to market faster.
In this role as project manager, Custer contributes to CuliNex’s success by ensuring projects are properly scoped out, professionally executed, completed on time and finished within budget and most importantly, that everyone has a great time along the way. She participates in the sales process, oversees development teams and is responsible for all aspects of projects, delivering on client delight.
Prior to joining CuliNex, Custer worked for Bon Appétit Management Company as regional director scaling corporate dining concepts and experiences for companies like Amazon and Google, including TASTE Restaurant & Events at the Seattle Art Museum, and SODO Kitchen at Starbucks’ Headquarters. Custer launched Monte Cristo an award-winning gourmet grilled cheese food truck where she managed a full spectrum of responsibilities. She also served as general manager and executive chef of several award-wining restaurants including 727 Pine at the Elliott in Seattle, and Laurels Restaurant at the Westin Hotel in Dallas. She consulted for the restaurant and food industry and taught culinary classes during her career.
Danielle Custer is a 1990 graduate of the Culinary Institute of America, with professional membership in Les Dames d'Escoffier, James Beard Association, International Association of Culinary Professionals, and The Chefs Collaborative. She has won several awards including Food & Wine Magazine’s Best New Chef 1998, Wine Spectator Wine List Award of Excellence 1999 and the James Beard “Rising Star” of the 20th Century 1999.
