Daniel Canzian

The kitchen has always been the most important place in the life of Daniel Canzian. His family of “Osti” in Conegliano Veneto, has lit up his passion since he was a child - the same passion that pushed Daniel to travel and work in the best Italian and French Restaurants - until he met Gualtiero Marchesi, becoming his Executive Chef in Marchesino and eventually for all the restaurants of the group. The decision to start his first entrepreneurial challenge arrived after conquering the Best Young Chef “Pellegrino Artusi” Award. 2013 is when the first meal was served at Ristorante Daniel, the place where Daniel Canzian expresses his cooking philosophy, focused on the respect of the Italian regional tradition and seasonality, with an essential and minimalistic approach. Starting from 2015, going around the San Marco market, Daniel Canzian started building strong relationships with local producers that allow him to emphasize the territorial ingredients and express his idea of Italian Contemporary Cuisine. From that moment, Daniel’s mission has been to restore the regional Italian recipes with a new approach. The pureness of this cooking style allows Daniel to cook menus also for private events and caterings. Daniel Canzian’s contemporary Italian dishes have been chosen for the Gala Dinner of Teatro alla Scala in 2018 and for the inaugural event of Aqua, the Salone del Mobile 2019’s exhibition dedicated to Leonardo Da Vinci. As member since 2016 of JRE-Italia, in January 2018 Daniel Canzian became also part of the International board of JRE-Jeunes Restaurateurs, having the chance to interact with colleagues and young protagonists of the international gastronomy scene. Since 2024, he has been the International President of the JRE-Jeunes Restaurateurs association.