Culinary trickster Chef Daniele trained under some of the industry’s greatest, from Yannick Alléno at Pavillion Ledoyen and Enrico Crippa at Piazza Duomo to Grant Achat at Alinea. Challenging Acquolina’s patrons to “look beyond appearances”, he delights the senses by playing tricks on them – a party game that borders on surrealism, where nothin is what it seems.
