Today we’d like to introduce you to Danny Kievit.
Hi Danny, please kick things off for us with an introduction to yourself and your story.
From a young age, I had a passion for food and relationships. I’m a chef with woo and an insatiable desire to create experiences and impact people’s lives through food.
I got my 1st job as a dishwasher on lake Travis at Vincent’s on the Lake. I moved into the kitchen quickly and never left. I got a business degree in management and entrepreneurship from UNT and then returned to Austin for culinary school. I worked all over Texas but started my ascent in Austin. I worked at Jeffery’s, castle hill, reeds supper club, Mrs. B’s, Trulucks, and Moonshine Grill. Now I am a personal chef. I’m on my 3rd year in business with my business Leave it to Kievit.
I formulated it in December 2019, and I immediately made some tremendous contacts. I have been fortunate to cook for the people I have. It is my passion that I get to live. I have never felt so complete in my career and it keeps getting better. I’m living my dream and making a lot of relationships along the way.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
Well, the world went quiet. That for sure made it challenging, but I was able to use the time effectively and formulate my business model.
Appreciate you sharing that. What should we know about Leave it to Kievit LLC?
This is the “mission statement” that I founded the business on…
Leave it to Kievit exists to give time back to the family, and as a Family first company, our focus is on making life better. We bring the farm to the home table and we provide slow food in a quick way. By focusing on the individual needs of our clients, we create the ability to strengthen family bonds and values thru food at the dinner table.
“Kievit CARES” – Creating a restaurant experience service
We specialize in creating unforgettable experiences that invoke and create memories that will not be forgotten. The ability to customize a bespoke experience for your individual desires and needs is our area of expertise. From a backyard BBQ to the most elaborate and over the top multi course tasting menu, we have something that will speak to you. We call it “Leave it to Kievit”, and you can!
Who else deserves credit in your story?
As a lifelong student of all things gastronomy, I have many people in my life that have helped to steer me in the right direction. I have worked with some of the finest in the industry and I have absorbed all that I could. In culinary school, one of my instructors was Chef Andre. He was a French Masterchef that will have forgotten more than I could ever learn. Chefs David Garrido and Alma Alcocer lit my fire at my first fine dining restaurant job at Jefferys. Chef Arik Williams showed me how to be a professional while at Castle Hill Cafe. Chef Alex Ralston of Reed’s Supper Club and later Trulucks taught me the importance of detail in the kitchen. Chef Billy McGowan of Ms. B’s taught me a serious appreciation for the low country and Cajun/Creole cuisine and the mentality of slow food. Chef Brian Wubbena, Culinary Director of Trulucks, taught me how to challenge myself in the art of cooking and developing recipes. Finally, Larry Perdido and Chuck Smith, Austin restaurateurs for over two decades, taught me the importance of team building and the art of restaurant business. There were many influential people in my life, both positive and negative, and I took what I wanted and did not want to be as a chef. Of all of the people that influenced me in my life, there was no one like my family — this is where the passion and insatiable desire to share my love language comes from.
Contact Info:
- Website: www.Leaveittokievit.com
- Instagram: @leaveittokievit
- Facebook: @leaveittokievit
