This text is a brief version of book "The High kitchen of Danny Meyer".In October, 1985, in age 27, having an enormous desire and very modest experience only, Danny Мейер was opened in New York by the first restaurant of Union Square Cafe, becoming afterwards famous for the whole world. Now Meyer is known ресторатор, successful businessman, leader of the largest network of restaurants in the USA. "Cordiality - here basic recipe of success of my restaurants and my business", - Danny Мейер talks.The first culinary tests of Danny Мейер began to carry out as early as childhood, in a camp in North Wisconsin. He rode there six years in succession and learned there to prepare on an open fire. And in 12 got the higher reward of camp for successes with cookery. Returning in Сент-Луис, he began to prepare for the friends. Banal, a long ago all he could the known dish give quite unrecognizable taste, adding some sauce, here to them and thought of. The process of preparation of food became his hobby, took him so, that in a tenth class he decided to get lesson cookery at home. An infatuation for cookery is gradual began to grow into something greater, than simply hobby.2003 to the year, almost in 20 after opening of the first restaurant in New York, Danny Мейер changed the career of ресторатора on the career of main chief executive of company Union Square Hospitality Group. An aim of managing company USHG is all-round support and development of those restaurants that is already open Danny Мейером and his partners, and those, that will be open in the future.We remind that this text is a summary of book