Meet the International Culinary Center alum.
Danny Mena is one of New York City’s top Mexican chefs, acclaimed for the traditional Mexican food he serves at his restaurant Hecho en Dumbo.
After forgoing an engineering career for culinary school and stints at restaurants Blue Hill and The Modern, Mena started Hecho En Dumbo in 2007. He and his team quickly outgrew that space and opened the current Manhattan location in 2010. In 2018 he opened La Loncheria in Bushwick, Brooklyn, creating a Mexican style luncheonette showcasing the often forgotten but almighty, torta (the Mexican sandwich)
Another Mexican tradition close to Mena’s heart is mezcal. Partnered in a mezcal distillery, Mezcales de Leyenda, whose mezcals are considered among the very best available in both the U.S. and Mexico. As a trained chef, now working his way to become a sommelier, his knowledge from production to final distillation is unparalleled.
Danny Mena graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. ICC’s culinary education legacy lives on at ICE, where you can explore your own future in food.