Daniele has lived in restaurants all his life, that is why he studied in Lyon-France in the Institut Paul Bocuse where he learned to master the kitchen techniques and flavors. After graduating he worked in several Michelin-Star Restaurants including 2 star-michelin Oustau des Beaumaniere in Baux des Provence, France and 3 star-michelin Le Calandre in Padova, Italy.

Considered one of the Food & Wine world Rising Stars for his carefully designed menus that feature international cuisine, with a North-Italian and Swiss influence, with a slight Mexican flair and the master of cooking and preparation you would expect from French cuisine.

Daniele has worked in the family business, Casa Rolandi, as Head Chef since the end of 2006.