Danny has been cooking for 32 years. Being a chef is not just about cooking - it is a leadership role where you solve problems fast, sometimes in under two minutes.

While working at El Bulli, one of the best restaurants in the world, Danny noticed chefs were using lots of artificial chemicals. He asked a simple but powerful question:

Why can't we find these same effects in natural things like seeds, fungi, and yeast?

That question changed everything. He started replacing artificial ingredients with natural ones and began researching healthier cooking.

He then traveled to Blue Zones - special places where people live unusually long, healthy lives. One of those places was Okinawa, Japan, where he spent three years making a documentary about longevity. Okinawa left a huge impression on him.