Danny Brown's restaurant career is as varied as his wine bar's eclectic menu, having honed his culinary techniques in some of Europe's top kitchens then stepping away from the burners to manage the dinning rooms of some of Manhattan's premiere restaurants. He began his culinary career cooking at Bridgewater's South Street Seaport Catering, a high-end catering company responsible for some of New York's finest events. Initially taking on the job to support his habit of playing in rock bands and studying music, Danny had no idea that cooking and restaurant management would become his ultimate métier.

Danny's career then took him to the Soho hotspot the Cub Room, were he took on the role of manager and was responsible for buying the restaurant's wine during its first years on the New York scene. He would eventually return to the kitchen after a six year absence for the chance to work with the Cub Room's newly acquired chef de cuisine Craig Sammuel. From there Danny went on to stage in some of the top kitchens in Europe, learning techniques from cutting edge chefs on culinary's most illustrious continent. His travels took him to the kitchens of L'esguard in Spain, Michel Rostang in Paris and Osteria Francescana in Modena Italy.

Upon returning home to New York, Danny wanted to open a restaurant that encompassed the casualness of a wine bar and some of the traditional dishes offered in these unique eateries, but it was still a few years away from fruition. As he laid his plans for his own venture, he returned to restaurant management in New York and took the helm at rated restaurants such as Artisanal and Town.

In 2006 his long-term goal was fulfilled when in June of that year he opened danny brown Wine Bar & Kitchen. You can now find him cooking in the open kitchen at his eponymous restaurant.