Nathan Varney – Executive Chef
Danielle Cowen – Sous Chef
Danielle’s culinary career started humbly at her Nana’s elbow, learning the joy of simple and fresh ingredients. When weighing career options during high school, Danielle realized that “chef” was the recurring option, so she enrolled in the Baking and Patisserie program at Le Cordon Bleu, where she graduated cum laude. From there Danielle worked at a small family-owned bakery, which was fun but not challenging enough.
She launched her career at Orlando Marriott World Center in 2010, a 2,006 room resort and the largest, non-pillared convention center in the world, under the tutelage of Executive Pastry Chef, World Pastry Team Competition judge and 2007 Coupe de Monde participant, Ramon Ramos. While at World Center, Danielle rose from fulfilling the dessert needs for 11 outlets, to production kitchen, a two-person crew that produced all the desserts for all banquets (approximately 10,000 guests or more daily), all outlets, and all breads for the resort. From there she became the resort’s chocolatier.
In 2014, she transferred to Tampa Marriott Waterside, downtown Tampa’s premier 700 room hotel, to work with the #1 cake decorator in Florida. While at Waterside, Danielle also served as crew lead, pastry lead, and banquet and outlet lead. In 2016, Danielle joined the Seminole Hard Rock pastry team working with Chef Stephan Schubert, the #1 pastry chef in the Americas and #7 ranked pastry chef in the world. There she created stunning chocolate showpieces and prepared sweet treats for all banquets, off site events, celebrity-hosted charity dinners, major VIP players from around the world, all outlets, turndown service, butler amenities, and retail store.
Danielle joined the Mountain View Grand culinary team in July 2017. Her life-long, homespun passion for cooking, her ground-up experience in all aspects of pastry, and her “Chef and B” career goals are key factors when delighting guests with flavorful, appealing, and delicious menu options.
Sabrina Tessitore – Pastry Chef
Sabrina started her pastry and baking career at Crisan Bakery & Edible Art Gallery in Albany, New York. After working there for four years, Sabrina attended Paul Smith College in Paul Smiths, NY, where she received her Bachelors degree in Culinary Arts and an Associates degree in Baking and Pastry Arts. During her academic career, she also worked with the college, providing pastries and cakes for special functions.
After graduation, Sabrina came to work at Mountain View Grand in May of 2014. She originally started working with the banquet team, prepping savory food for weddings and other functions. Over the next few months, Sabrina moved around the kitchen doing other stations such as fine dining and garde manger. After making her rounds through the rest of the kitchen, Sabrina finally made it to the pastry kitchen. She worked there as a pastry cook for a few months before being promoted to Pastry Supervisor, where she prepped and executed most of the pastry items for the entire hotel.
After succeeding at that position for over a year, with the help of her team, Sabrina earned the position of Pastry Chef. Going through all the stations of the kitchen taught Sabrina the importance of teamwork and to always respect other team members. Sabrina greatly enjoys cake decorating and has created numerous beautiful and delicious cake creations during her time here at the resort.
INTERESTED IN JOINING OUR TEAM?
There are numerous career opportunities for those looking to join our wonderful culinary team. Our staff strives to cater to our guests needs, while providing an enjoyable and memorable experience. Visit our Careers page to view employee benefits and our current available positions.