Paul still lives and works near his old Dallas stomping grounds. In fact, his first ever job in a kitchen was at Dough Bro’s, alongside owner and executive chef Phillip Schultz, back in the restaurant’s incipient years. Paul moved to Fort Worth where he gained experience in fine dining and refined his culinary skills before returning to work with the guy who originally inspired him to build a career in the restaurant industry. Paul enjoys cooking to bring others happiness, and also scoping out new eatery gems to try their fare.
Danny was quite literally raised in a restaurant. His parents and grandparents owned and operated Danny’s Breakfast & Burgers (yup, they named it after him) in Dallas for about a decade. Alongside his family, Danny’s enthusiasm for the restaurant industry grew. He attended The Art Institute of Dallas to study culinary arts and cut his teeth in corporate kitchens. His passion stems from developing relationships with regulars and working in mom and pop shops, so he felt right at home at Dough Bro’s.