Today we’d like to introduce you to Danny Boylen.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Wall Street (terrible fit), to Grad School (hid in it), to Tech Exec (first love until…), to Restaurants (the intersection of opportunity, availability, and cloud-clearing-voice-on-high certainty) is not a well-worn career path, but it is mine. After a decade at the helm of some of DC’s best restaurants, I unintentionally started a restaurant consulting company, CE Sauté (that’s too long of a story, but if you become a client and/or buy me whiskey, I’ll tell it). The company quickly morphed into a personal chef service after I understood the freedom cooking exclusively for small events affords (cooking for 8 guests at 8pm and knowing exactly what four courses they’re having means you can make food that is materially different than if you’re cooking 80-120, from 5pm to 11pm, ordering from a 40 item menu).
For the last 16+ years, I have pursued the single best version of every dish I serve without caveat or exception. This pursuit of excellence has redounded to the benefit of my clients as they celebrated countless birthdays, anniversaries, promotions, and all other manner of occasions (including “because I can” days too).
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
I don’t know any business owner who has had a smooth road. My biggest “struggle” is the inability to identify people who have a reason, the resources, and the idea to hire a personal chef, and getting my name in front of them. Once a potential client contacts me, the conversion rate from potential to existing to repeat client is over 90%. Finding cost-effective ways to get more clients to contact me is a perpetual challenge.
I also tend to “eat” my own profits by getting too excited about an idea and overspending the budget to make it happen.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am a chef. I can be your personal chef for a night. Which means the most important things I do are ask questions and listen to the answers. It is not your job to explain the exact experience you’re seeking. It is my job to keep asking questions until I can articulate the mission to you, until I can translate the mission into a menu, and then convert the menu into an unforgettable night. In short, I specialize in turning ingredients into memories.
I don’t believe in signature dishes. They are contrary to my culinary philosophy, but I asked my staff, and the following are dishes they would “work for free just to eat again”: Sea Scallop Carpaccio with Paddlefish Caviar on Micro Arugula Salad, Crab and Caviar Shooters, Chanterelle Mushroom Soup, Arancini, Bolognese, Tomato Confit Pasta, and Brisket.
I am not the only chef who considers every recipe a work-in-progress. Nor am I the only chef with a “best version of every dish” approach. I don’t, however, know too many chefs who consider it reasonable to walk a mile to get an extra inch of flavor. I am fine with being unreasonable.
What makes you happy?
Conspicuously Kind Service
Music that Swings
Perfectly Pulled Espresso
Whiskey & Wine with a great Smile to Dollars ratio
Food so good it makes me giggle
Time with Crosby, my partner and favorite person
Contact Info:
- Website: https://www.cogitoergosaute.com/
- Instagram: https://www.instagram.com/CESaute/
- Facebook: https://www.facebook.com/CESaute
- Yelp: https://www.yelp.com/biz/cesaute-washington
- Other: https://open.spotify.com/playlist/6fECZKRrqtBYI1caU0Cjsx
