Today we’d like to introduce you to Danielle Gugino.
Hi Danielle, we’d love for you to start by introducing yourself.
I grew up in Holland, Michigan in the 90’s and that showed me a great sense of community. However, the food scene at the time was not very diverse and I’d always craved exploring new cultures through both food and travel.
In 1999, my dad and I visited Amsterdam and Paris – that trip forever changed me. Being immersed in a different culture was the most exciting thing I had experienced. Although I was only in first grade, I still remember so much from those ten days but a lot of the memories revolve around the food scene there. I remember walking through the markets, trying escargot for the first time, and seeing endless types of other-worldly cheeses. We would just buy things and try things, even if we didn’t know what we were eating.
Fast forward to 2016 when I discovered how accessible travel is independent from my parents. I convinced my friend over lunch to buy a $530 round trip ticket to Seoul and we travelled around Korea together. We tried everything from the street food in Shanghai on our layover to fine dining in the capital and we even discovered my (current) favorite food to date: spicy dak galbi in Busan, cooked tableside with my friend Greg, who I bartended with in Grand Rapids the previous year.
Since then I’ve dove deeply into travel, both domestic and internationally, often basing a lot of the trips around trying the best food the world has to offer. My favorite food destinations I’ve travelled to are Tokyo, London, Mexico City, NYC, Paris, and Seoul. Some of the most interesting experiences have come from solo traveling South East Asia for 7 weeks right before COVID, flying to Dubrovnik for work, and hiking Machu Picchu during the Inti Raymi Festival of the Sun in Cusco, Peru.
Three years ago I was blessed with the opportunity to take my service/hospitality background to the skies and work in a position that feeds my love of food and travel. I am a cabin attendant on a jet that flies owners all over the globe, where I handle all things food/service related in the cabin to create unforgettable experiences onboard.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
My journey to where I am today comes full circle when I look at the job I have now and all the previous places I’ve worked in the past. Currently, my daily work covers everything from cooking and bartending on the aircraft – from creating feature cocktails, welcome table displays, plating, and fine dining service including everything from afternoon tea to caviar. We also are responsible for preparing things on the ground such as floral arrangements, organizing the dry cleaning, and sourcing catering or local gifts for our owners.
I didn’t realize at the time how everything I’ve done in the past, mostly my restaurant experience, would apply to what I do now. Even my first job of working retail comes in handy when we have to fold the linens. Bartending in GR at a whiskey bar, serving at seafood restaurant with an extensive wine list, and working a craft beer dive bar on Michigan Street has given me the knowledge and skills to be able to make classic cocktails on a whim or knock out 16 bloody marys for a golf trip with no problems. My fine dining experience from a steakhouse in EGR is something we utilize onboard almost every flight. Even working at a coffee shop in Holland has made the coffee and tea service come so much more naturally for me than someone who isn’t as familiar with the difference between a cappuccino and a latte.
I am so grateful for all of these past jobs and the people I worked with that taught me so much. I didn’t realize it though the years, but all of that led up to exactly where I am meant to be today.
As I was working at all these places though the years, I discovered the Michelin Guide and I’ve made it a priority to try out the one-, two-, and three- star restaurants around the world. Every time I go, I learn something new just by observing and experiencing whether it be compositions and plating of a dish, new table side verbiage to use, or food trends and flavor combinations that I can implement for my creations in the sky.
I feel extremely blessed that in a world where I had no idea where life would take me, my work and passions have led me to a position where I can both utilize and experience food, travel, and hospitality.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
The best moments in any service or hospitality role are when you can create meaningful experiences for others. This is why we do what we do. It’s the attention to detail, the anticipation of others’ needs, and the pure passion we have for our craft that makes a team successful.
The team aspect of all my jobs, from the restaurant industry to the aviation industry, is so special. I’m still good friends with a lot of those co-workers, past and present. There is nothing like the feeling of finishing a long flight or a busy Friday night at the restaurant when everything goes smoothly and you pull of the impossible with your team.
In both industries, I think the bonds we form are so special and rare. It’s one of the reasons many people stay in these industries and have successful careers in them – it’s the work family that gives us a sense of purpose and belonging.
Are there any books, apps, podcasts or blogs that help you do your best?
Instagram has become an invaluable resource over the years. A few of my favorite accounts are @memoriesofagourmande @kat_odell @grbestbites.
The Michelin Guide has spread to many more cities and highlights the best food and service the world has to offer, both in restaurants and hotels.
The Worlds 50 Best Restaurants and 50 Best Bars lists make it easy to see what other places are doing and I’ll use these rankings to plan out future personal trips, which then always guarantees a wonderful experience and a new learning opportunity.
Contact Info:
- Instagram: @hungry_danielle
