Who Is Danny Meyer? Age, Biography and Wiki
Danny Meyer was born on March 14, 1958, making him 67 years old as of 2025. He is an illustrious figure in the culinary world, best known for founding the Union Square Hospitality Group, which manages several acclaimed restaurants such as Union Square Cafe and Gramercy Tavern. Meyer is also recognized for his authorship, having penned the best-seller "Setting the Table," which explores the intersection of hospitality and business success.
| Occupation | Restaurateurs |
|---|---|
| Date of Birth | March 14, 1958 |
| Age | 67 Years |
| Birth Place | St. Louis, Missouri, U.S. |
| Horoscope | Pisces |
| Country | U.S |
Popularity
Danny Meyer's Popularity over time
Height, Weight & Measurements
As a public figure, Danny Meyer maintains a healthy lifestyle, although exact figures for his height and weight are not widely publicized. It's estimated that he stands around 6 feet tall and maintains a balanced, athletic build. His dedication to quality in both his personal and professional life reflects in his appearance and demeanor.
Family, Dating & Relationship Status
Danny Meyer has been married to his wife, Wendy Meyer, since 1989. The couple shares three children together, fostering a close-knit family dynamic. As of 2025, there is no public indication of any relationship status change, and Meyer's family remains important to him, often mentioned in interviews as a source of inspiration and motivation.
Louis, Missouri the son of Roxanne (née Harris) and Morton L. Meyer. His father was the president of a travel, hospitality and real estate company in St. Louis. His grandfather was Chicago businessman and philanthropist, Irving B. Harris.
Net Worth and Salary
As a prominent restaurateur and industry leader, Danny Meyer boasts an impressive net worth estimated to be around $50 million in 2025. His wealth is largely attributed to his successful restaurant ventures and investments in various culinary projects. Meyer's business acumen has made him one of the highest-earning restaurateurs in the United States, with substantial annual earnings derived from his restaurants, books, and speaking engagements.
Career, Business and Investments
Danny Meyer is not only a distinguished restaurateur but also a savvy businessman. He has founded and operated several successful eateries, becoming a pioneer in the hospitality industry. His philosophy of "Enlightened Hospitality," which emphasizes a positive customer experience, has influenced many in the restaurant sector.
Meyer has also ventured into various investments, including the food tech industry, and has been involved in developing new dining concepts. His commitment to quality ingredients and exceptional service has set the standard for modern dining experiences across the globe.
Daniel Meyer (born March 14, 1958) is a New York City restaurateur and the founder and executive chairman of the Union Square Hospitality Group (USHG).
Social Network
Danny Meyer is active on several social media platforms where he shares insights into his professional life, culinary tips, and updates about his restaurants. He can be found on platforms such as:
- Instagram: @dannymeyer
- Twitter: @dannymeyer
- Facebook: Danny Meyer
Meyer has served on the boards of Share Our Strength and City Harvest. In addition, he served as Co-Chair of the Union Square Partnership for five years, and as an executive committee member for NYC & Co and the Madison Square Park Conservancy.
Education
Danny Meyer graduated from the Trinity School in New York City and went on to attend George Washington University, where he earned a degree in political science. His academic background laid the foundation for his entrepreneurial spirit and his understanding of the complex dynamics within the restaurant industry.
In conclusion, Danny Meyer remains a significant figure in the culinary world, celebrated for his entrepreneurial success, dedication to hospitality, and contributions to the dining experience. As of 2025, he continues to inspire future generations of restaurateurs with his innovative approach to business and passionate commitment to quality service.
Meyer gained his first restaurant experience in 1984 as an assistant manager at Pesca, an Italian seafood restaurant in the Flatiron District of New York City. He then returned to Europe to study cooking as a culinary stagiaire in Italy and Bordeaux, France.
