Chef Danny Mellman has a varied culinary career from Cape May, New Jersey to France to Captiva Island, Florida. In Florida, he was at the forefront of the rise in New World Cuisine in the 1980s, a leading U.S. chef as noted by the James Beard Foundation, Food & Wine, Gourmet and The Southwest Florida Wine and Food Fest.  Still, Chef Mellman never likes to enlist an idiom to his cuisine. Instead, he refers to style of cooking simply as a fresh approach to food. With first-hand knowledge of the world’s cuisine, Chef Mellman combines the best ingredients to create what’s sometimes referred to as New American cuisine to offer you a dining experience to celebrate.   Chef Mellman is known for his dedication to using fresh, local produce, meat and seafood delicately preparing high-quality ingredients allowing their natural essence to flavor each of his original creations.  During a career cooking in top restaurants, Chef Mellman cultivated not only a repertoire of culinary skills, but also a style of cooking relating back to his childhood of discovery. It was his mother's influence that instilled a sense of creativity and style for combining culinary flavors.