Danny LachsDML Hospitality Group
Danny Lachs, esteemed chef and 10-year veteran of the New York City dining scene, is the President and Founder of DML Hospitality, a full-service consultancy that specializes in emerging quick-service restaurant concepts. Lachs, who got his start at a young age, helping his parents run a small family restaurant in New Jersey, has developed food programs for a portfolio of clients, including the critically acclaimed Tortaria, a Mexican sandwich shop in Manhattan’s West Village, and Yushi, a multi-unit sushi and rice bowl concept with locations in midtown and the Financial District.
Prior to launching DML Hospitality Group, Lachs developed food programs for The Pump Energy Food (now Dig Inn Seasonal Market) and managed front-of-the-house operations at Manhattan stalwarts Rosa Mexicano, Houston’s (now Hillstone) and Danny Meyers’ Tabla and Blue Smoke. In 2013, Lachs competed on The Food Network’s top-rated cooking competition, Chopped, and whose valiant effort earned him second place.
Lachs is currently busy developing a new sandwich concept for the Manhattan marketplace, which is slated to launch in the fall of 2013.