About Me
Daniele is a professional chef with 14 years of experience in a multitude of cuisines. He started is career in Italy where he attended culinary school for five years. Already while at school he was interested in the most gastronomic tables: he did stages experiences at the Michelin starred restaurants Tantris in Novara (1*) and Cracco in Milano (2*).
Once finished his course of study he left Italy to discover classic French cuisine. He moved to Paris where, after one year in an upmarket Italian restaurant, Mori Venice Bar, he joined the prestigious kitchen brigades of La Tour d’Argent firstly and then of the L’Atelier Joel Robuchon, one and two Michelin stars respectively.
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Strong of those experiences and of the knowledge acquired while working in those institutions, Daniele wanted to discover a more modern, innovative and avant-gardist cuisine. He entered the kitchen of the world renowned restaurant The Fat Duck (3* Michelin stars) in UK.
After almost 3 years passed in this restaurant, once voted best restaurant of the world in 2005, he was approached for a new Japanese restaurants concept in central London: Yashin Ocean House. Here he was in charge of the kitchen under the guidance of the Japanese chef-owners; so while having the opportunity of performing his vast knowledge he also learned and then mastered techniques, ingredients and preparations from them.
During those 3 years at the Japanese restaurant, Daniele competed twice at the Washoku World Challenge. He was one of the finalists at his first participation and he ranked in second place overall at his second attempt. He then had the opportunity to be a stagier within the kitchen brigade at the famous Kyoto restaurant Kikunoi (3* Michelin).
In London, after the Japanese experience, he then became the head chef of Frenchie, the English out spot of the Parisian Michelin starred chef Gregory Marchand and he finally managed the two kitchens for the Soho House private members’ clubs within 5 stars hotel The Ned in the city.
Looking for a lifestyle and environment change, he moved to the French Riviera last year for a new project and challenge.
During the years, Daniele was able to broaden his knowledge and began to fulfil the wishes of many private clients. Today he continue his career as a chef, but he’s always happy to satisfy customers in their homes for their private events and to make them enjoy a good time.
