Chef Daniele Zennaro, born in the Veneto Region, has developed a passion for cooking since he was a kid, watching his grandmother preparing delicious dishes. Graduated at the Hotel and Catering School in Adria, he began his career at 18 years old in the kitchen brigade of the prestigious Hotel Hermitage in Elba. Over the years, he worked in well-known mountain localities, such as Val di Fiemme and Sestrière, where he learnt the most modern techniques of the national and International classic cuisine. In 2003 he came back to Venice, where he perfected his culinary art and became Sous Chef of the De Pisis Restaurant, helping Chef Giovanni Ciresa, and later he looked after the opening the L’Ulivo Restaurant as a Chef.
Daniele Zennaro reinforced his professional skills in 2009, working as Executive Chef at the historical Vecio Fritolin Restaurant, proposing the best of the Venetian traditional cuisine in a creative and modern style.
Talent and professionalism are his constant qualities: he contributed to the writing of several trade magazines and has collaborated with food bloggers and journalists. Particularly attentive to food intolerances, he has taken part in the writing of the book “Gluten Free d’autore”, together with chefs of the highest caliber such as Davide Oldani, Philippe Léveillé and Filippo La Mantia.
He has also been involved in the creation of the volume “Conegliano and Valdobbiadene – Prosecco Superiore”, promoting the versatility of Prosecco, in which our Chef proposes his innovative recipe “Scampi with spritz”; as well as in “I pesci di Pablo”, where we can find six sea dishes of our Chef, inspired by the famous Picasso painting “I gronchi”.
Finalist in various culinary competitions, such as “Birra Moretti Gran Cru 2011” and “Cous Cous Fest 2015″, he is also Chef Ambassador of the well-known Parmigiano Reggiano Consortium and gives lectures at ALMA, the prestigious International School of Italian Cuisine. He had many chances to astonish famous guests with his dishes, such as Al Pacino and his troupe during the shooting of the movie “The merchant of Venice.” Recently, on the occasion of Expo 2015, he took part in the television program “The Cooking Show – il mondo in un piatto”, cooking his “Venetian tacos”, a reinterpretation of the Mexican recipe with local ingredients.
It is truly on the research of local products, connected to his childhood and traditions, that our Chef’s philosophy is founded, mixing his memories with International tastes and trends. Naturally receptive to insights and new experimentations, he succeeds in reinterpreting traditional dishes, keeping their genuine essence. Through his passion for foraging he broadens his culinary research and the use of edible seasonal herbs in the creation of his recipes.
Since July 2016 Chef Daniele Zennaro has been leading the kitchen brigade of the elegant Canova Restaurant inside the historical Baglioni Hotel Luna in Venice. The high quality of local and seasonal products, care and tradition are the fundamental features behind the new culinary trend that Chef Daniele proposes in the original à la carte menu: a wise combination of the traditional Venetian cuisine revisited with a modern touch, freshness and creativeness.