Bio
Certified Sommelier (2016) and board member Danielle has been involved in the hospitality industry since her formative years at Dalhousie University. Upon graduating Danielle made Halifax her permanent home and continued advancing in her career with RCR Hospitality working as Halifax classics such as Onyx, CUT Steakhouse & Bistro Le Coq. The food and beverage industry was the perfect fit allowing travel adventures around the globe to the wine making regions of Europe and South America. Danielle is currently the Food and Beverage Director of the Lord Nelson Hotel.
