Meet Danny Romero, FDR Research & Development Chef

Danny Romero joined Food & Drink Resources (FDR) in 2015. His role has evolved over the years having done a lot of work in the kitchen and as a facility manager. Today (Nov 8, 2024), he is a Research & Development Chef. 

As part of our series of blog posts profiling FDR team members, here we dive into some of the things that make Danny tick (beyond Hot Cheetos) and his work at FDR.

What’s your background in the culinary world?

Danny: I figured out pretty early that I had a passion for food. The best thing for me is to make people smile with really good food. Now that’s priceless.

In high school, I had some training in my school’s culinary program, and then I attended Johnson and Wales University here in Denver. My first official culinary job was at The Pioneer, a quintessential college bar near the University of Denver, where I moved up the ranks and eventually ran that kitchen.

What’s a “day in the life” like at FDR?

For most of the last nine years, I worked as both a Facility Manager and a Research Chef. I’ve been in the kitchen since day one at FDR, but shipments, focus group tasks, and other things around the office took up a lot of my time. So in the last year, we hired a full-time Facility Manager, which means I’m now a full-time Research & Development Chef.

Though, a better title for me might be “Traveling Chef.” I’m on the road several times a month attending conferences and handling presentations. I love it. Travel is my favorite part of my job right now. But wherever I’m at—in the Innovation Center or on the road—my days are spent working with our manufacturing partners’ products to create killer recipes. It’s the best.

What are some of the biggest skills you’ve gained since working at FDR?

Since starting in 2015, I’ve learned so many kitchen skills, especially when it comes to small tricks to accomplishing tasks faster and better. I’m also a much-improved recipe writer since we turn so many ideations into recipes with specific guard rails and guidelines.

What do you like to cook and eat outside of work?

My favorite cuisine to cook at home is Mexican food because it reminds me of my home back in California. Even though my momma is 1,000 miles away, I feel she’s right in the kitchen with me when I cook her Mexican food. Enchiladas, tacos, and sopes are my favorite items to make.

When I go out with friends, I like to try different cuisines. In Denver, it’s easy to find good Indian, Asian, Greek, and Ethiopian places. It’s good to challenge the taste buds. One thing I won’t eat is doughnuts. The texture is wrong. Though, I will devour a churro in a heartbeat.

Do you have a favorite burger?

My favorite burger comes from the little town where I grew up, Lake Elsinore, California. The joint is called Douglas Burgers and these guys have EVERYTHING to make a Southern California person cry!

Technically, I didn’t find the place. The place found me.

The mom of my good friend in elementary school worked there. Since he was also my neighbor, he would give me a holler saying he had a burger for me. I fell in love with it from the first bite. Having that Avocado Bacon Burger in the restaurant for the first time was even more of a dream.

How would you rate your golf game?

I’m not a regular golfer, but I do enjoy FDR’s Golf Outing and have played in it all three years. I’d give myself a 4 out of 10 for golfing skills. I can hit the ball. I just can’t hit it straight. The best part of our golf outing is teaming up with other golfers from the restaurant industry, even those who have never played before (which happened last year).