Danny Ronen is the West Coast Director of DC Spirits, a US-based food,wine and spirits educational organization. Ronen enjoys conducting recipe and product development, event planning, staff education and brand-building for such companies as Diageo, Moet-Hennessy, Pernod-Ricard, Campari, Anchor Distilling, Heaven Hill, Brown-Forman, Monin, Fair Trade USA, Novo FogoCachaçaOrganica and Del Maguey Single Village Mezcals.
Danny Ronen is the Senior Educator and Director of Sustainable Programs at global agency Kathy Casey Liquid Kitchen. At Liquid Kitchen, Ronen is involved in an array of delicious creativity, including food and beverage creation, restaurant/hospitality concept consulting, innovation and development. Under Ronen’s tutelage, properties such as the Fairmont and Raffles Hotels, nationally and internationally, have honed their beverage programs to include workplace efficiencies, including recycling, composting and energy use which produce both cost savings and better practices for the environment.
Danny Ronen has a great nose, using it to sniff out what’s new and exciting in the world of international wine/spirits/food/travel. In 2001, Ronen formed DC Spirits, a food/wine/spirits educational organization with a focus on small producers and sustainability – he is continuously grateful to the people and experiences which lead him down this delightful and irreverent path. Ronen’s travels produce words and photos which connect chefs, bartenders, importers, producers and distributors with one another, sparking innovation, inspiration and an increase in long-term quality and sustainable practices. Writing/recipes can be found in Vanity Fair, SF Chronicle, Chilled, Tasting Panel Magazine. He runs trainings/classes/presentations for hundreds of people on such diverse topics as denomination of origin, production and global impact within spirit categories. Ronen can be found experimenting and creating new flavors in your neighborhood. Please keep him away from butane torches, hand blenders and caffeine.
Specialties: Food/Wine/Spirits education with a focus on small producers and sustainability (on and off-premise, distributor, supplier), Recipe and program development, Brand marketing strategy, Program development, Motivational speaking, Writing (food/wine/spirits/restaurant/bar/distillery).