Executive Chef Shares Stories, Inspiration Behind Award-Winning New Products
region known for epicurean delights. Spurred by the vibrant energy of the local culinary scene, Danilo pursued his passion for cooking and enrolled in 1978 in Torino’s local Hotel and Restaurant School.
Experience: After graduation, Chef Zecchin joined Torino’s local restaurant scene for several years. Then he opened his first restaurant, The White Buffalo. An avid traveler, Chef Zecchin soon ventured out of Torino and looked for new inspiration. Two restaurants and six years later, he landed in Brooklyn, N.Y., at the famous Queen Restaurant. For nearly 10 years, Chef Zecchin oversaw the restaurant and daily operations. In 1999, Chef Zecchin took the position of Executive Chef at Ciao Bella.
Where you’ll find him: Sigep International Exhibition of Gelato in Rimini, Italy, (“the biggest gelato exhibition in the world”). Specialty Foods Association 2013 Summer Fancy Food Show in New York City.
When he’s online: Chef Zecchin says he follows / belongs to natural, organic and dairy food industry professional groups. He also follows sustainability issues, monitors product development trends (280 Group) and visits Italiani nel Mondo (Italians in the World).