Hi, I'm Danilo. I spent 20 years in kitchens before writing a single line of Zeah.

I've been a chef in Italian and Japanese restaurants, worked in bakeries, pastry shops, cafés and a champagne lounge, and taught cooking for years. I hold certifications from the Culinary Institute of America.

I moved from the kitchen into management when nobody else could. Since then I've opened places in Brazil and the US, and every time the conversation ends up in the same spot: what does it cost, and what should we charge.

Zeah is the tool I wish I'd had. It's already running every day in real kitchens.