Chef Dani believes that food should be made from quality fresh ingredients, handled with care, and prepared at the height of freshness.
He has nurtured a life long love affair with food preparation and hospitality. A Tuscany native, he has practiced food preparation from his family's restaurant, La Fontanina Di San Pietro, to the Haute Cuisine school of the Hotel Crillon in Paris.
He has been a supportive member of the Slow Food Association, a group dedicated to promoting regional cuisine all over the world. Chef Dani cooks with a passion for rustic Tuscan and Northern Italian food.