About

Aura Danton is an executive pastry chef, culinary consultant, and food photographer. She learned to bake in her family's kitchen, then studied visual arts and marketing, a grounding that still shows in how she designs, plates, and photographs her work.

She held pastry lead and chef roles at Meta and at French restaurants across the Bay Area in California before moving to New York City and leading pastry at Collective Retreats (Governor's Island), Central Park Tower, and CUT by Wolfgang Puck (Financial District). Along the way, she has collaborated with Michelin-starred chefs and a variety of hospitality brands.

Her pastry is rooted in French technique and draws on European, Asian, and American traditions. She builds menus around each restaurant's concept, writes recipes for vegan, gluten-free, allergen-free, and other diets, and runs production from plated desserts to large-scale events, along with the teams and kitchen systems behind them.