When in Beijing, Danielle Paris steps out for Peking duck at the Quanjude Roast Duck Restaurant. In Thailand, she loves mangosteen, a juicy, sweet-and-sour tropical fruit. In France, it’s a classic baguette with butter.
At McDonald’s, she favors the mango pineapple smoothie.
She also leads the group that developed it.
As director of menu innovation for McDonald’s USA, Paris and her team of food scientists have driven the Oak Brook-based burger chain’s beverage innovation in recent years, including its brewed coffee, iced coffee, espresso, Frappes and smoothies.