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Daniel Canzian
Kitchen has always been the most important ingredient of my life. My family of “Osti” in Conegliano Veneto, has lit up my passion since I was a child -the same passion that pushed me to travel and work in the best Italian and French Restaurants- until I met Gualtiero Marchesi, becoming his Executive Chef in Marchesino and eventually for all the restaurants of his group.
Manifesto of Contemporary Italian Cuisine
With this manifesto I want tell you about my personal and professional growth in the last years; which is...
MY GASTRONOMIC GENEALOGICAL TREE
Here we have seven french great cooks Authors and creators of the modern cuisine with an Italian, a Swiss and another one from Germany.
Their receipes have been my training, their stories have built my professional DNA.
As in the past was used in big palaces, put up portraits of ancestors, here in my reign I’ve decide to dedicate a wall to lifes and faces of my Masters.
I love the idea of my guests being able to know them through my gallery.
Well, let’s leave the teorical part to the gallery, turn around! Over there you can stare at the practice, my Kitchen!
Daniel Canzian
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