Chef Danny Elmaleh wearing a black shirt and gray apron is piping green sauce onto a row of sliced sandwiches in a commercial kitchen.

chef danny elmaleh

Chef Danny Elmaleh Headshot

Chef Danny Elmaleh is a Los Angeles–based chef known for blending his Moroccan, Japanese, and Mediterranean heritage into vibrant, modern cuisine. In 2025, Danny and Nina Moayer Lockett of Nya Studios, launched MISE, a new catering company that is a culinary nod to mise en place. The mission of the company is to foster connection through festive dining experiences, creative presentations, and culinary storytelling inspired by global flavors.

Growing up between Israel and Japan, Danny developed a deep appreciation for food as a reflection of culture and daily life. Born to a Moroccan father and Japanese mother, Danny was immersed in two rich culinary traditions from an early age. His father, a chef and restaurateur, introduced him to Mediterranean flavors, while his mother prepared Japanese classics and mastered Moroccan recipes passed down from Danny’s grandmother.  Although initially reluctant to follow in his father’s footsteps, Danny’s passion for cooking led him to pursue formal training at the Culinary Institute of America.

Danny’s career began in Japan, where he worked in a French restaurant that instilled in him discipline, precision, and a strong culinary foundation. Over the past decade he honed his skills in Japan, Italy, and under acclaimed Los Angeles chefs before creating his own concepts. Danny opened the celebrated Mediterranean restaurant Cleo, followed by Mizlala and reopened the iconic pastrami shop, Johnny’s Pastrami. His cooking emphasizes bold flavors, fresh ingredients, and his unique background and experiences. 

Today, MISE’s clients include corporate events, corporate summits across fashion, beauty, entertainment, luxury and more. In addition, Danny partners with a variety of venues such as nya studios in Los Angeles.

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Five colorful cocktails on a light wooden surface, garnished with fruits and decorative elements.
Nori seaweed wraps with rice, microgreens, and fish roe, garnished with thin radish slices, placed on a bed of small white pearls.
Close-up of four sliders with fried chicken patties, greens, and sandwich buns on a wooden board.
Six spring rolls garnished with sauce and edible flower petals, arranged on a rectangular white platter, with shadows cast on a tiled surface.
A cocktail in a clear glass with ice, garnished with sliced figs, decorative leaves, and a small skewer with a fig and a gold bead, placed on a textured beige surface.
Close-up of several pieces of fig and cucumber gourmet appetizers garnished with chopped chives and drizzled with dark sauce, arranged on a bed of white decorative stones on a serving platter, with whole ripe figs on the side.
Six pieces of crispy breaded fish tacos topped with fresh cilantro, microgreens, and orange sauce, served on a wooden platter with radish and onion slices as garnish.
A decorative ceramic platter with small appetizers topped with herbs, cucumber, and sauce, garnished with parsley and radish slices, resting on a tiled surface.
Breaded appetizers topped with herbs, served on white stones in a decorative bowl.
A cocktail in a coupe glass garnished with orange and red flowers and dried grasses, casting a shadow on a light-colored surface.
Mini sliders with beef patties, cheddar cheese, green microgreens, and toasted buns, some with decorative grill marks, served on a white platter.
Appetizer with cubes of cooked meat on crispy rectangular tofu, garnished with green herbs, served on a bed of white beans.
A table with various appetizers and drinks including sliders, small open-faced sandwiches with greens and radishes, and three beverages with colorful garnishes.