Danielle Leoni is the executive chef and co-owner of The Breadfruit & Rum Bar in downtown Phoenix. Hailed as one of the top innovative chefs in Arizona, she has lived up to that distinction with an avant-garde approach to blending the best of Arizona with the tropical traditions of Jamaica. Nationally recognized as a culinary leader implementing sustainable change within our food system from land to sea, Chef Leoni travels the nation as a speaker on ecological and social sustainability through the lens of food. She is a member of the Monterey Bay Aquarium Seafood Watch Blue Ribbon Task Force, an alum of the James Beard Foundation (JBF) Chefs Boot Camp for Policy and Change, a recipient of the JBF Women in Entrepreneurial Leadership fellowship, and holds the only Leader designation in Arizona in the JBF Smart Catch seafood sustainability program. She is also a board member of Les Dames d’Escoffier Phoenix and Slow Food Phoenix. Chef Leoni ardently believes that through Slow Food we can inspire people to change the world through food that is good, clean and fair for all. Chef Leoni contributes to the Slow Food cause through her support of the Arizona farming community, ocean conservation, seafood sustainability, zero waste and her dedication to cultivating the next crop of culinary talent. Danielle holds an Executive Master of Sustainability Leadership and BA in Political Science from Arizona State University.