Cooking has always been the fundamental ingredient of my life. My family of "osti" (innkeepers) in Conegliano sparked a passion in me that, from childhood, pushed me to travel and work in the finest kitchens across Italy and France, until I met Gualtiero Marchesi and became Executive Chef of his group's restaurants.
After receiving the "Pellegrino Artusi" award as best young chef, I decided to take on my first entrepreneurial challenge: in 2013 I opened DanielCanzian Ristorante in Milan, in the heart of Brera, where I offer menus based on simplicity, respect for tradition and seasonality.
Since then, my path has focused on the regionalization of Italian cuisine and the exclusive use of seasonal ingredients. It is in this dialogue between memory and the present that my idea of Alta Cucina Veneta takes shape: a light, precise cuisine that draws on traditional gestures and recipes, restoring them with essentiality, respect for the ingredient and a constant pursuit of balance.
An identity-driven approach, deeply rooted in Italian character, that was chosen for occasions of great significance such as the Prima della Scala dinner in 2018.
Since 2016 I have been part of JRE – Jeunes Restaurateurs, an international association bringing together some of the finest independent restaurateurs, promoting a cuisine built on talent, identity and continuous training.
In 2018 I joined the association's European Board, a role that allowed me to engage with colleagues from across Europe and contribute to the development of shared projects. From 2020 I served as Vice President and, since November 2024, I have been International President of JRE: a role I embrace both as an important responsibility and as an opportunity to support the new generation of contemporary dining.