Daniele Negri

I started cooking in the Pavia province at the age of 17 not imagining that one day all this could be not only my life’s job but my greatest passion.

At the age of 27 the turning point, a call took me to Paris to work in a restaurant that closed and opened in Saint Tropez in the summer, and that’s where I fell into his Sharm and that’s where I still find myself. I made an impact on French and international cuisine, not forgetting, however, the strictly more traditional one of my territory.

I only use quality products, and I introduce my customers, mainly international, to Italian products, our culture and our good food.