Danny Smiles: Ambassador of Montreal and Its Gastronomy
In Montreal’s culinary landscape, Danny Smiles is a name that needs no introduction. Star chef, entrepreneur, musician at heart, family man — and above all, a team player — Danny embodies a new generation of chefs: creative, authentic, entrepreneurial, and deeply connected to their teams and communities.
“Danny Smiles isn’t just me! It’s Mitch, Andrew, Sarah, Kiera, Dan Climan, Zeb… All these people are part of who I’ve become.”
From Italian Roots to Team Spirit
Danny grew up in Ville d’Anjou, near the Honoré-Beaugrand metro — a neighborhood where he took the 141 bus countless times, often to visit his grandparents.
“My grandparents lived just 500 meters apart. It was a typical Italian family: we made tomato sauce, prosciutto… we tried to keep the traditions alive.”
Sundays meant opening a bottle of wine and cooking together as a family. There wasn’t much food TV in the 90s — maybe Julia Child — but the love of cooking was already there.
His parents owned the Auberge Universelle since 1993. At 14, Danny was washing dishes, bussing tables, learning the ropes of restaurant work.
“My parents taught me how to hustle. My dad would wake me up at 6 a.m. to work brunch service. They taught me discipline, work ethic, organization. Because of that, I was probably the richest kid in high school! The hard work you see growing up—it seeps into you without realizing it. I was lucky to have that model.”
Chef… and Musician
What many don’t know is that before becoming a chef, Danny hesitated between music and cooking.
At 18, a little lost but not too much (as he says), he decided to go to culinary school in Ahuntsic in 2003 — just as a new wave of Montreal gastronomy was taking shape.
At the same time, he played drums in an indie band called Broadcast Radio, touring across Canada.
“Being in a band means living with five people you barely know. You learn to coexist, you end up on BC beaches thinking: wow, this is real life. I needed that.”
But the kitchen kept calling.
“As they say — the restaurant business is like Hotel California: you can check out, but you can never leave.”
A Life-Changing Moment and the Return to the Kitchen
At 25, Danny’s life took a dramatic turn. While traveling in Thailand with his girlfriend (now wife and mother of his two children), they were in a severe bus accident that claimed six lives.
“I saw my life flash before my eyes. I was the only one who wasn’t hurt.”
When he returned to Montreal, he decided to start fresh. He sent his résumé to three restaurants: Joe Beef, Garde Manger, and Au Pied de Cochon. He landed a job at Bremner, Garde Manger’s new restaurant.
Four months later, he was sous-chef. Six months after that — executive chef (!). Both promotions, coincidentally, happened on his grandmothers’ birthdays.
“Grandmas shape you in the kitchen! It was a nice way to honor what they passed down to me.”
Danny spent nine years at Bremner, describing it as a kind of gastronomic nirvana.
“It was intense. We were young, tight-knit — real camaraderie.”
The best part? His relationship with the owners, Tim Rozon, Kyle Marshall, and Chuck Hughes.
“They had such good chemistry. No ego, no gossip. They trusted me — even made me a partner. I bought in at 27. I was co-owner and chef at one of Montreal’s hottest restaurants.”
A New Generation of Chef-Entrepreneurs
When the pandemic hit, Danny knew it was time to move on.
“It was time to do my own thing. A natural progression.”
He worked on The Willow Inn in Hudson, discovering a new rhythm and community. Then came Doubles, a dive bar on Avenue du Parc — a love letter to music, with posters on the walls and a laid-back, no-pretense vibe.
Then, in May 2023, he got an email: Maison Publique was for sale.
He called his partners.
“That’s our space.”
The next day, he met with Derek Dammann, the restaurant’s founder.
“When you take over a place where someone’s poured their heart into it, you feel it. Derek was tired, but he saw our excitement. It was a mix of wild and tender energy.”
Now, when Danny walks through Le Violon — the restaurant reborn from that space — he smiles.
“Building something from scratch and seeing it work is addictive. It’s hard, but it’s beautiful. It’s the first time we’ve been able to choose everything — the banquettes, the menu — just the four of us.”
Donata, Dalmata, and Legacy
Danny didn’t stop there. With his partners, he launched Donata, a company distributing ethical, high-quality Italian products — reconnecting with his roots.
“Leaving a restaurant is hard. But products can last. That’s legacy.”
Then came Dalmata, a gelateria inspired by his kids.
“My kids love ice cream. Dalmata is real Italian gelato, made in-house.”
A Wave of Recognition
Le Violon quickly drew acclaim: named one of Canada’s 100 Best New Restaurants, recommended by the Michelin Guide, and a finalist for Air Canada’s Best New Restaurants 2025.
In September, in Las Vegas, Le Violon was ranked 29th best restaurant in North America by World’s 50 Best North America, confirming its place among the continent’s top dining destinations.
For Danny Smiles, Family Above All
Today, Danny has found balance. He moved closer to his family, and everything changed.
“I get to watch my kids grow up. I’m there for them. Nothing makes me happier. They’re thriving, and that joy — no dish can compare to that.”
After 25 years of obsession with food, he wants to give back. He still works the line —
“Not many 40-year-old chefs still do that, but I love it” —
and he’s focused on helping the next generation express themselves and run sustainable businesses.
For Danny, restaurants aren’t just about food.
“It’s not just selling plates. It’s about building teams and creating places that feel like they’ve always been there — and will outlast us.”
What’s Next?
“Taking our businesses to the next level. Facing new challenges. I’ve always loved them — and always will.”
Danny Smiles remains a team leader, a family man, and an inspired entrepreneur — one who continues to make Montreal shine, one bite at a time.
Written by Jean-Philippe Tastet
Photography by Alison Slattery
