My biography

Daniele Priori was born in 1972 in Naples, where he has earned his diploma at the I.P.S.A.S. high school. He has attended various specialization courses, from High Quality Vegetarian Cuisine  up to Creative Territorial  Cuisine, which he actively promotes in his profession.

But certainly the true intensive part of his training has been the famous and hard “gavetta”, the apprenticeship in Naples,  which  gave him the chance to deeply understand and appreciate the flavors of his region, refining and merging them delicately with those of the rest of Italy and of the world.

Among his most significant professional experiences, just to mention a few, there are  the Savoy Hotel of London, the restaurants Quisisana and Remi of New York, where he gained his grasp of the English language, while the main features throughout the Italian peninsula have been: the Lloyd Baya Hotel Vietri sul Mare, the Excelsior Hotel of Naples, the Miramonti of Corvara, the Smeraldo Beach Hotel of Baia Sardinia, the Hotel Royal and Golf of Courmayer, the Hotel I Fenicotteri in Porto Cervo. In Rome, the Hotel Eden, working with the world reknown chef Enrico Derflingher, and the luxurious Relais & Chateaux La Posta Vecchia Hotel, where he was the executive chef for two years, supported by a young and dynamic team.

His personal ambition, along with the desire to continuously improve his own professional knowledge, has brought him in Germany ot  the restaurant Casa Mattoni in Dusseldorf,  to become Head Chef of the restaurant La Colombaia at the Grand Hotel Quisisana in Capri and to the teaching of Courses of Regional Cuisine at the  ALMA Institute.

More recently, he has collaborated with Chef Sergio Mei at the Four Seasons Hotel in Milan,  he worked as Executive Chef at the Hotel Le Palme in Porto Cervo (Sardinia) until arriving to the experience of executive chef & consultant for the Moma restaurant in Rome and for the RistoAereo in Fiumicino.
In this period, captivated by the fascination of the Far East, he is expanding his experience as Executive Chef & Consultant by providing his professional services to the restaurant 'Rosso Italiano- Restaurant&Art' in Shanghai, China.

His  restaurant  activity is accompanied by teaching at Professional Education Institutes and participating on TV shows for Italian national channels on RAI and on SKY.                                                                              

His  hobbies include music, wine-tasting, which he keeps updated through sommelier classes, and the sea, source of inspiration for him in creating new recipes.

“The  flavor and the color of a dish are like the salt of the sea and the light of the sun which, accompanied by the love for an art without boundaries and the appreciation for the products of our land, merge together into creating an intense landscape of infinite horizons to be explored…but never without the compass of our origins ."