With multiple years of experience in the hospitality industry, Pastry Chef Danielle Marelli takes on the position with energy and passion to deliver superior desserts.

Marelli has been a part of the Travelle team since 2014, when she joined as a pastry chef de partie. Upon being promoted to pastry sous chef, she assisted former Executive Pastry Chef Scott Green and developed signature recipes for the continuous rotation of seasonal menus.Her passion for organization ensures efficient operations of pastry preparation, production, and presentation.Marelli received The Langham, Chicago’s Employee of the Month award in 2016 and the Employee of the Year award in 2017.

“I put a lot of thought and emotion in my work,” says Marelli. “When I was young, I would spend hours in the kitchen making sweets for my grandfather, who was a lover of all sweets. It is what inspires me to be creative and make really delicious pastries.”

Starting her professional career at The French Pastry School and serving as a Chef Intern, Marelli honed her skills in prep, organization and cleanliness for class kitchens. Marelli received a Certificate in Pastry Arts in June 2012.

Following her achievements from The French Pastry School, Marelli spent two years as a pastry chef at St Regis Monarch Beach, Dana Point. Her love and knowledge of pastry grew as she ran the line, producing all components for plated desserts including ice cream and sorbets, as well as creating wedding cakes and custom cakes for on-site weddings and functions.

Outside of the professional kitchen, Marelli still loves to bake at home. She spends as much time as she can with her family and her cocker spaniel, Dixie. A resident of Chicago’s Bucktown neighborhood, Marelli enjoys exploring the city on her bike, traveling, trying new restaurants, and singing karaoke duets with her brother.