Danny Brooks Email & Phone Number

Nationwide, Us

WHAT IS PENROSE?A strategy consultancy that enables purposeful progress by putting Company DNA at the center of decision making.WHAT IS 'COMPANY DNA?'Company DNA is the fundamental qualities and characteristics that define your organization.WHY IS 'COMPANY DNA' IMPORTANT?When everyone in your organization understands and leverages Company DNA, they can more confidently make decisions, activate strategies, and mobilize to contribute to a shared vision.WHAT DO WE DO?We leverage Company DNA to help purpose-led leaders and organizations to develop meaningful strategies to navigate change and catalyze growth.WHY DO WE DO IT?We exist to enable organizations to follow through on their best intentions so that for-profit companies do more good for more people.HOW DO WE DO IT?We utilize an inclusive, data-driven process to define and codify your Company DNA, develop explicit plans for socialization, broaden your definition of success, and align and activate teams against a shared vision.WHO DO WE DO IT FOR?We partner with purpose-led leaders in moments of transition. Penrose helps leaders:• adapt to external pressures like shifting markets, disruptive competitors, and quarterly earnings expectations• evolve from a private to public company• manage the succession of a visionary founder or leader• unlock the next stage of growth and positive impactWHO'S THE TEAM?We’re an experienced team of strategists and storytellers. At Penrose, we value kindness, generosity, rigorous work, continuous learning, accountability, and a positive impact. We are empathetic yet direct, creative yet analytical, playful yet professional, audacious yet adaptable, self-assured yet humble.

Seattle, Wa, Us

Works across functions to design scalable brand frameworks and strategies that provide the foundation for our mission-led organization to pursue responsible, sustainable growth. Focused on bringing our brand to life at every moment of the Starbucks experience while leveraging our scale to have a positive impact on humanity and the planet.Projects include:-Brand Promise-Brand Guidelines-Brand Measurement Systems-Sustainability Vision & Strategic Framework-People Positive Vision & Strategic Framework-Future Insights: Work, Retail, Cities-Customer ModesThe VP of Innovation Culture and Methodologies is a new role within Starbucks, reporting to the COO.

Seattle, Wa, Us

Led the growth and development of the company's global culinary vision and expression. Focused on leveraging customer data and insights to design a culinary identity, innovation processes, a product development pipeline, and marketing strategies. Work resulted in a refined culinary point of view, a clearer connection between Starbucks food and beverage offerings, improved public perception of our food programs, and the overall growth of our food business.

San Francisco, California, Us

Worked as a designer within the IDEO Food Studio focused on linking brand to culinary innovation and creative strategy for clients across the US, Europe, and Asia.Helped clients launch and scale brands, new businesses, and physical and digital products and services. While at IDEO, focus areas included brand strategy, storytelling, qualitative research, and systems design. Additionally, contributed as a client manager, writer, human-centered design ambassador, photographer and videographer, translator, design thinking workshop facilitator, and sketch artist. The IDEO Food Studio is a global entity that uses design to help create more sustainable food systems, to positively change "big food", to inspire culinary confidence, and to create a stronger relationship at the intersection of food and health.

Founded a local content services platform for the travel and leisure industry. Oversaw brand development, content creation, UX and graphic design, marketing, staffing, and investor relations.• Produced catalogue of 200+ short films and nearly 4000 photos focused on SF dining & entertainment• Developed business plan and investor presentations• Recruited experienced CEO with established industry background (Delta, McKinsey)• Hired and managed Production, Design, Legal, Marketing, & Development teams• Formed advisory board of industry leaders• Raised seed capital to fund 2 years of operations & proof-of-concept

Innovation design and brand strategies for food and beverage companies. From start-ups to Fortune 100 companies. Clients included: The Culinary Edge (TCE), Rich Table, Quince Restaurant, Cotogna, Mamahuhu, John Elliott Co., June Ovens, High Treason, and Starbucks among others. Services included:• Brand & marketing strategies• Innovation processes & strategies• Financial modeling, market, customer research, & competitive analyses• Restaurant concept & menu development• Project planning & team building

Developed a food-themed, educational kids television concept and accompanying animated parody. • Oversaw end-to-end concept development• Hired and coordinated production & creative teams• Coordinated pre & post production including storyboarding, writing, editing, animation, special effects production & music composition• Researched & developed techniques for engaging & educating children in nutrition• Pitched the show to networks, production companies & television studios

Prepared Michelin-🌟 style dinners for private clients. From daily meals to special events. Created, cooked, & documented (recipes & photos) over 2500 original dishes.

San Francisco, California, Us

Contracted by James Beard Award winner Chef Michael Tusk as creative consultant and systems designer for Quince Restaurant’s 2009 move from Pacific Heights to Jackson Square. ⭐️⭐️⭐️ Michelin• Oversaw savory and pastry menu planning and implementation• Developed operational and organizational systems (English/Spanish)• Invited as inaugural “Guest Chef” for Cotogna’s “Sunday Supper” series• Featured Chef at Quince’s 10-year anniversary

Girona, Girona, Es

Worked as an intern, cook, and chef in Michelin-🌟'd restaurants in Spain and California including:El Celler de Can Roca 🌟🌟🌟 (Spain)Quince Restaurant 🌟🌟🌟 (San Francisco)Ramon Freixa 🌟🌟 (Spain)Restaurant Gaig 🌟 (Spain)Restaurant Hofmann 🌟 (Spain)Chef Panisse (Berkeley)Lucques Group (LA)

Bachelor Of Arts (B.A.), Music | Comparative Literature

Performance Studies

Certificate In Pastry, Baking And Pastry Arts/Baker/Pastry Chef