Born and raised in his mother’s kitchen in Abruzzo, Danilo started travelling across Italy straight after culinary school. He worked in some of the greatest restaurants of the peninsula such as San Domenico in Imola and Perbellini in Isola Rizza (VR), both awarded with 2 Michelin stars. He then worked at Giovanni Rana’s restaurant, one of the most famous names for fresh pasta in Italy. After his first experience as Head Chef in a small and cosy restaurant called Esprì in Colonella (TE), he decided that the time was right to widen his cooking skills and go international. Before arriving in London in 2010, Danilo travelled throughout Italy gaining experience with industry icons such as Giovanni Rana and at two Michelin-starred restaurants San Domenico in Imola and Perbellini in Isola Rizza. While in London, Danilo jumped straight into challenging roles at three Michelin-starred Alain Ducasse at The Dorchester and Knightsbridge’s Zafferano before being offered the position of Head Chef at the Italian Embassy in London. Cooking at the embassy allowed Danilo to get back to his roots where food was about trying to recreate a sense of comfort and home: the very essence of what had sculpted his early aspirations. Cooking for events at the embassy that ranged from intimate dinners for the Ambassador and his wife to large galas, Danilo’s ability to balance professionalism and etiquette with his own warmth and personal touch encouraged him to take part in MasterChef: The Professionals 2015