Chef Danny Kievet
Executive Chef – Truluck’s Dallas

Danny Keivet is the Executive Chef at the prestigious Truluck’s Restaurant in Dallas and a proud graduate. He worked his way up from a deli cook, to sous chef, to pastry chef to Executive Chef and his career is still climbing. He is proud that he has taken Truluck’s from 3 stars on Yelp to 4 ½ stars in his tenure there.

“I have worked in restaurants since I was 15 and I always knew I wanted to be a chef but was not sure how to get there. When I came to the school they showed me how to work in a team. I learned how important consistency is, and number 1, they taught me how to hold myself as a chef. I even learned how to write a business plan, which will be very valuable to me if I start my own restaurant some day. I am proud of my school. Culinary school is important for young people who want to get into the business. When I interview young people, I am impressed when I see they have invested the time to attend culinary school. It shows me that they care about their craft. I may even want to teach at Escoffier some day. It takes a special breed to be a chef. It is a lot of work. I put in many hours every week but I would not want to do anything else. I go home every night feeling great. What I would tell young people is, that you have to have the passion for the craft. And you have to keep growing. I always want to keep learning. I cook at work, I cook at home, and I follow the cooking shows. In this business things change every day so you have to keep learning and growing.”

Chef Keivet continues to grow. He is about to move into a new, exciting position and will continue to inspire culinary students throughout the Southwest.

Career Path

• Worked part time when he was in school and worked two jobs.
• Went from a deli called Tuscany to sous chef, pastry chef and now executive chef at Truluck’s in Dallas.
• Chef Danny is still on the move. He is moving to an even better position.
• Someday I might even want to teach at Escoffier. My family is still in Austin and I would like to come back to the school. Learned a lot from Chef Raff. Helped him out a lot. I really like the savory side of cooking.
• Took Truluck’s from 3 stars on Yelp to 4 ½ stars since he has been executive chef. I am really proud what I have accomplished here.
• I have worked in restaurants all of my life since I was 15 I always knew I wanted to be a chef but was not sure how to get there. When I came to the school they showed me how to work in a team. I learned how important consistency is. I learned how to write a business plan which will be very valuable to me if I start my own restaurant some day.
• The school taught me how to hold myself as a chef.
• I learned a little baking and pastry there. That was not my chosen direction but it came in handy when I was offered a postistion as a pastry chef. I really did well at it but it was the most fun job I would never want to do again.
• I am proud of my school and I am proud that it is becoming Escoffier
• Culinary school is important for young people who want to get into the business. When I interview young people I am impressed when I see they have invested the time to attend culinary school It shows me that they care about their craft. It takes a special breed to be a chef. It is a lot of work. I put in many hours every week but would not want to do anything else. I go home every night feeling great. What I would tell young people is that you have to have the passion for the craft. And you have to keep growing. I want to keep learning. In this business things change every day so you have to keep learning and growing.
• I am very passionate about food. I cook at work, I cook at home, I keep up with the cooking shows. I have met all my goals. I have a great career, I am married and have a family, all the things I have wanted. I want to keep learning and growing.
• Advice to young people “ this business is constantly changing. You have to keep growing and learning. But most important you have to have the passion.