Daniele Giannuzzi

Since I was a child I have always had clear ideas… I wanted to cook! I was born in a house where food and table are culture, tradition, family. I started messing around looking at my grandmother and my father and I immediately understood that cooking was my world made of commitment, patience, study and dedication. I enrolled in hotel school in order to have a degree and be free to travel and discover the cuisines of the world, bringing with me the tradition and love for my land. The experiences and collaborations in England, Australia and Asia have made me discover innovative techniques and helped to perfect what has become my cuisine, made of tradition but always with an eye towards a creative cuisine. The raw materials I bring to my kitchen are always a source of inspiration and therefore their choice is the first step in the creation of new ideas. I love my land, Puglia, and I often use products from my territory, carefully choosing companies of excellence. Today I specialize in opening new restaurants, I am currently in Luxembourg as Chef de Cuisine and manager of the Cacio e Pepe restaurant. My slogan has always been: “There is no innovation without Tradition.”