Meet the Chefs
Danna Andrews and Camille Dierksheide are honors graduates of L'Academie de Cuisine's Professional Culinary Program, where they studied with two-star Michelin Chef Gerard Pangaud of Gerard's Place and Chef Patrice Olivon of the White House, former Executive Chef of the French Embassy. As students at L'Academie, Danna and Camille discovered their common commitment to fine, sustainable, healthy food—eventually leading them to join forces to form Solar Crêpes.
Following her culinary school training and a period on staff at Farrah Olivia restaurant in Alexandria, VA, where she worked closely with Chef Morou and Pastry Chef Leon Baker, in 2007 Danna founded Yellow Pear Cuisine, a personal chef company. Danna’s love of fresh food is rooted in watching her father, a master of home-cooked southern cuisine, and as an adult she has cultivated a commitment to using the best, freshest, most nutritious ingredients and to living without preservatives and processed foods. A trained student of the arts—an accomplished graphic designer and painter—Danna has traveled frequently to Europe, and it was during her travels that she developed a passion for classical French culinary techniques, eventually leading her to pursue her love of food as a career. Danna continues to travel to Paris and beyond, further developing her palate and keeping abreast of current food trends.
Chef Danna is a big fan of running and usually tries to drag along her husband Nicolas and super cute toddler Lucien.
In 2007 Camille founded The Beehive, a boutique catering company specializing in events ranging from dinner for two to receptions of over 100 guests. Camille credits her love of food to her own upbringing where food was never just a means of providing the body with nourishment, but rather a way of showing love, welcoming friends into the home, expressing creativity, having fun, and nourishing the soul. As an adult Camille has developed a commitment to the local and sustainable food movement and has become an outspoken advocate of the cause. In addition to her love of food, Camille has a passion for music, performing at home and abroad, including chorus and principle roles in local operas, recitals, and benefit concerts including Dido and Aeneas, Madama Butterfly, La Bohème, and Dialogues of the Carmelites. Dubbed by some “The Singing Chef” Camille draws on the discipline of an opera singer to master her chosen craft in the culinary arts.
Chef Camille has a B.A. in International Affairs with a concentration in Russian and Eastern European Studies from the Elliott School of International Affairs at The George Washington University. Camille and her husband, David, live with their dog “Niesha Lou” in Alexandria.