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Daniele Zennaro

 

Daniele Zennaro was born in 1979 near Rovigo. After studying at the catering institute, he started woking in important Italian reallities, especially in the Veneto Region. In the last decate though, he was stable in Venice, at the De Pisis restaurant of the hotel Bauer II Palazzo, at the Bauer Palladio hotel, and in Vecio Fritolin. After 2 years experience at Canova Restaurant in the Baglioni hotel Luna, Daniele settled first at the Marciano Excelslor's kitchens and now he is the chef of AI Giubagio Restaurant. Daniele's vision is about experimentations that are deeply rooted in the past but with a more modern taste and lately his gastronomic research has been focused on seeking for new inspirations throught the use of spontaneous herbs in the Venice Lagoon.

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