Chef Daniele Daniele
Chef At Home in Pozzonovo
Get to know me better
Great passion for cooking. Great attention to the selection of quality, seasonal products with particular attention to details. A cooking style capabl
I am a professional chef with over 15 years of experience in the culinary industry, driven by a constant desire to learn, evolve, and refine my craft. I studied at the Hospitality Institute in Adria, in the province of Rovigo, where I built a strong technical foundation before deciding in 2014 to begin traveling in order to broaden my knowledge and professional perspective.
My journey started along the Adriatic coast, where I deepened my understanding of seafood cuisine and the importance of working with fresh, high-quality ingredients. Thanks to a scholarship, I later moved to Spain, settling in Valencia, where I worked at the prestigious Submarino Restaurant at the Oceanogràfic. There, I was exposed to innovative techniques, modern presentations, and a high level of culinary precision.
Seeking further growth, I moved to the Dolomites, where I had the privilege of collaborating with renowned chefs such as Alessandro Gilmozzi, Alfio Ghezzi, and Paolo Donei. These experiences allowed me to expand my culinary vision, refine my palate, and develop a more personal and expressive style.
My cuisine is rooted in deep respect for ingredients and seasonality, blending tradition with innovation while incorporating subtle Eastern influences. I aim to create dishes that are balanced, elegant, and full of character, always striving to offer guests a memorable and thoughtfully crafted dining experience.
More about me
For me, cooking is...
Everything I want to do in my life
I learned to cook at...
I learned to cook thanks to the passion my family instilled in me.
A cooking secret...
Respect for the raw material
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