Robert Danhi (born July 19, 1970) is an American research chef and food writer specializing in Southeast Asian Cuisine. Danhi is also the author of the James Beard finalist cookbook Southeast Asian Flavors. Robert Danhi was born and raised in New York, United States. He started his culinary career as a dishwasher at the age of 15. After working his way up to sous chef positions in various Los Angeles restaurants, Danhi obtained his AOS degree at the Culinary Institute of America in Hyde Park, New York in 1991. Afterwards he returned to the food service Industry in Los Angeles and Hawaii. After attaining the position of Executive Chef, Danhi returned to academia and became the Executive Chef Instructor and Director of Education at the Southern California School of Culinary Arts. In 1998, Robert joined the Culinary Institute of America in Hyde Park as a faculty member. More information...
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