Danny Meyer

Danny Meyer is the CEO of Union Square Hospitality Group, which includes Union Square Cafe, Gramercy Tavern, Eleven Madison Park, Tabla, Blue Smoke, Shake Shack, and The Modern, Cafe 2 and Terrace 5 at the Museum of Modern Art, El Verano Taqueria and Box Frites (both at Citi Field), Maialino, Hospitality Quotient, and Union Square Events, which includes Public Fare at the Delacorte Theater in Central Park and outposts of Shake Shack and Blue Smoke at the Saratoga Race Course. Each USHG restaurant is lovingly hand crafted and distinctive, and each strives to distinguish itself with warm hospitality and consistent excellence.

Danny, his restaurants, and his chefs have earned an unprecedented 21 James Beard Awards, including: the first ever Outstanding Restaurateur, Outstanding Restaurant of the Year; Best Chef; Outstanding Service; Outstanding Wine Service; Humanitarian of the Year; Who's Who of Food & Beverage; Best New Restaurant; Best Restaurant Design; and Best Graphic Design.

Danny co-authored the Union Square Cafe Cookbook (HarperCollins, 1994) with his partner, Chef Michael Romano. The book earned the IACP Julia Child Award for the best new cookbook by a first-time author, and was followed up with the highly acclaimed Second Helpings from Union Square Cafe (HarperCollins, 2001). Danny's latest book, Setting the Table, examines the power of hospitality in restaurants, business, and life (HarperCollins, October 2006) and has been named a best seller by The New York Times, The Wall Street Journal,and BusinessWeek. In May 2009, Danny's restaurants released a new cocktail cookbook, Mix Shake Stir (Little, Brown), featuring 140 recipes, along with tips, anecdotes, and stunning photography.

Danny lives in New York with his wife, Audrey, and their four children, Hallie, Charles, Gretchen, and Peyton.