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.
The decision to start my first entrepreneurial challenge arrived after conquering the Best Young Chef “Pellegrino Artusi” Award. 2013 is when the first meal was served at Ristorante Daniel, the place where I express my cooking philosophy, focused on the respect of the Italian regional tradition and seasonality, with an essential and minimalistic approach.
Starting from 2015, going around the San Marco market, I started building strong relationships with local producers that allow me to emphasize the territorial ingredients and express my idea of Italian Contemporary Cuisine only with fresh and quality products. From that moment, my mission has been to restore the regional italian recipes with a new approach, by using only seasonal ingredients (refusing breeding products).
The pureness of my cooking style allows me to cook my menus also for private events and caterings, both inside and outside the restaurant. My contemporary italian dishes have been chosen for the Gala Dinner of Teatro alla Scala in 2018 and for the inaugural event of Aqua, the Salone del Mobile 2019’s exhibition dedicated to Leonardo Da Vinci.
