danny boylen, II – Chef/Owner
If his mother is to be believed, Danny started his culinary career at age four by making a Mother’s Day breakfast in bed and hasn’t stopped cooking since. While he can be described as an auto-didactic chef, some of his kitchen/management positions have been with 1910 Restaurant, Butterfield 9, Bossa Bistro & Lounge, and Notti Bianchi (while at Notti Bianchi he won a Washington Restaurant Association RAMMY Award.) He is also an Advanced Sommelier, an avid cigar smoker, jazz lover, and a huge fan of all things pork, known to wear a “kitchen kilt” while cooking.
Celeste Goodspeed – Business Manager
Celeste is a life long lover of food (please don’t call her a “Foodie”, that label makes her kinda stabby.) She joined Cogito Ergo Sauté in early 2012 to manage the scheduling, financials, marketing, and to generally keep the boss in line. While Celeste will occasionally appear at events, her primary role is behind the scenes working to make things easier for clients and Danny. She has worked in restaurants and law firms in her native London, and adopted hometown, Washington, DC. Though the restaurant work was primarily to fund her wine and food habits while studying to be a barrister, Celeste has returned to the culinary world after taking a break from the law to raise twin boys who love to help make guacamole and are the center of her world. Email: celeste@CESaute.com
Morgan Keese – Senior Culinary Associate
If you are what you eat, Morgan may be made entirely of good tagliatelle (preferably languishing in one of Danny’s sauces,) a medium rare steak and the best whiskey she can find. A born and raised Californian, Morgan fell in love with fusion food first but the more she cooked, the more she came to appreciate the salivating elegance of thoughtful simplicity. True to her CA roots, however, she does attempt to add avocado to everything. Morgan spends her daylight hours pounding the halls on Capitol Hill and her evenings at home concocting her own body scrubs, poorly plucking away at guitar strings, and dreaming of the perfect powder day in her ski-tacular hometown of Truckee, CA.
Kat Schroeder – Senior Culinary Associate, Pastry
Kat spent most of her childhood driving her mother nuts by refusing to eat anything that wasn’t chicken nuggets or hot dogs. Thankfully both she and her taste buds matured over time! She now loves anything made with cheese, and her favorite food is freshly shucked Raspberry Point oysters (if you force her to narrow it down). After learning to bake pies from her great aunt, she took over the family Thanksgiving baking duties and has since expanded her repertoire from apple pie to zimsterne and everything in between. She spends her days writing software, but you can find her at events filling in wherever she’s needed with a smile and a taste of whatever is on the menu!
Kat Dean – Event Planning/Management Lead
With over a decade in the restaurant industry, Kat Dean has been planning & managing events, balancing competing interests and operating heavy expectations for more than a minute. Also having an academic and vocational background in the creative arts, sculpture, painting, photography, and you-name-it-she-has-done-it greatly informs her work and makes her a subject matter expert for all things fun to flirty, to outrageously fancy. She has an eye for design, a relentless attention to detail, and a heart for service. In her free time, Kat is a “seamhead” and spends as much time worshipping at the Church of Baseball as possible. When not at the ballpark or planning events for CE Sauté, you can probably find her running the sales team at local distiller Republic Restoratives.
Other Team Members complete our staff for larger events. Cecilia, Rachel D., Rachel M., Kimberly, Tony, Lauren, Amy, Steve and Michael have each worked with the company for a year or more and are valued members of our team.
202.596.2108 / danny@CESaute.com / Site Map