Born and raised in his mother’s kitchen in Abruzzo, Danilo started travelling throughout Italy as soon as he finished culinary school. He has worked in some of the most famous restaurants of the peninsula such as San Domenico in Imola and Perbellini in Isola Rizza (VR) both of which were awarded with 2 Michelin stars. He also worked at Giovanni Rana’s restaurant, a well know name around the world for fresh pasta. After Danilo’s first experience as Head Chef in a small and cosy restaurant called Esprì in Colonnella (TE), he decided that the time was right to widen his cooking skills and go abroad. When he arrived in London in 2010, Danilo became Sous Chef of the Dolada restaurant, a fine dining Italian restaurant in Mayfair, working for almost 2 years alongside the Executive Chef Riccardo de Prà. In 2011, Danilo intent on taking his training to a further level, he accept the great opportunity of an apprenticeship at the famous restaurant Alain Ducasse at the Dorchester with 3 Michelin stars. His career proceeded as Chef de Partie at Zafferano restaurant in Knightsbridge, where he worked until he was offered the position of Head Chef at the Italian Embassy in London, a role which he still holds and which gives him great pride and satisfaction, allowing him to cook for some of the most important people in London and Europe.