Strolling across the bustling floor of the University of San Francisco’s Market Café, clad in a vibrant button-down shirt and dashing newsboy hat, Dannie Stanton exudes a sense of stylish calm and good cheer. Dannie has worked for Bon Appétit for 25 years, from busboy to director of catering at USF. No stranger to the art of catering with style and efficiency, Dannie carries a remarkably easy demeanor while overseeing an impressive load of events — a skill set that he’s learned on the job.
Dannie started at Stanford University at the same time as Bon Appétit did. Inspired by his father’s career as a cook, Dannie decided to get his foot in the door. His initiative to take on greater duties quickly promoted him to cashier, and then, within the year, to supervisor; later he achieved a catering manager position.
CEO Fedele Bauccio’s leadership style influenced Dannie early and has been part of the reason he’s stayed at Bon Appétit so long. “He was always inquisitive, and he worked so hard all the time,” says Fedele, recalling his first impressions of Dannie. Now, after 24 years, Fedele says, “Clients love him because he’s always got a smile on his face. He’s not afraid to dress up and look the part at the front of the house — his suits are amazing! — but he’s also not afraid to take the garbage out. He literally does it all.”
At USF, Dannie is happy to have the opportunity to mentor his staff, just as he was mentored early in his career.“I’m building a team that’s passionate about what we do as a company,” he says. “I always tell people to be passionate at what you do, and you will get somewhere.”