Leading JRE: A Conversation with President Daniel Canzian
As part of the JRE-community, Daniel Canzian has played an active role in shaping its direction over the years. In this interview, we speak with him about his journey as a chef, his involvement within the association, and the values that guide both his work and responsibility within JRE. The conversation reflects how JRE continues to evolve through the people behind it, and what defines our community beyond the plate.
From the Kitchen to Today
Can you give us a short introduction with your name, your restaurant, and your location?
My name is Daniel Canzian, and I am a chef and entrepreneur. My restaurant, DanielCanzian Ristorante, is located in Milan, in the heart of the Brera district. It is a space I strongly wanted in order to express a contemporary Italian cuisine that is personal and recognizable, deeply rooted in tradition yet interpreted through a modern lens.
How did your journey in the culinary world begin, and what inspires you most in your work today?
My journey in the kitchen began very early: I come from a family of restaurateurs, where hospitality and cooking have been part of everyday life for generations. Growing up in this environment naturally taught me respect for guests, for work, and for the table as a place of sharing.
My professional training then developed through key experiences that shaped me both technically and personally. In particular, my encounter and long collaboration with Gualtiero Marchesi played a decisive role: from him I learned the value of rigor, critical thinking, absolute respect for ingredients, and the cultural identity of cuisine.
Today, what inspires me most is the opportunity to tell the story of Italy through food — its regions, its seasons, and its culture. I am also deeply motivated by working with my team and by the responsibility of passing on a clear and shared vision.
A Personal Approach to Cuisine
Can you describe the philosophy behind your restaurant and what makes it unique?
The philosophy of my restaurant is based on an idea of contemporary Italian cuisine that does not reject tradition, but rather studies it, respects it, and reinterprets it.
Each dish begins with a cultural reflection before a technical one: recognizable ingredients, precise gestures, and a balance between memory and innovation.
What truly distinguishes my restaurant is coherence — from the kitchen to the dining room, from hospitality to the narrative of each dish. Everything is designed to offer a clear and authentic experience.
Passing on the Craft
What advice would you give to young chefs or hospitality professionals who want to follow in your footsteps?
I would advise them to be curious, patient, and consistent, and to reject homogenization. It is essential to build strong foundations, study, gain experience, and not rush the process.
At the same time, it is important to develop one’s own identity and learn how to work as part of a team. Today more than ever, gastronomy is a collective project that requires vision, discipline, and deep respect for people.
Joining the JRE Community
How long have you been a JRE member? What made you join JRE?
I have been a JRE member since 2016. What motivated me to join was the desire to be part of a community of chefs and restaurateurs who share common values: quality, identity, responsibility, and an entrepreneurial spirit.
JRE represents an ongoing exchange and a continuous stimulus for growth, both professionally and personally.
Which JRE values are most important to you, and how do you put them into practice at your restaurant?
The values closest to me are identity, the transmission of knowledge, respect for the territory, and attention to people.
In my restaurant, these values take shape through a cuisine that tells the story of my region, daily investment in team training, and transparent, respectful relationships with guests, suppliers, and collaborators.
Shaping the Future of JRE
How long have you been in the board of JRE? What does this role represent for you?
I have been a member of the JRE board since 2018, and I consider this role a great responsibility. It means actively contributing to the development of the association and taking part in strategic decision-making.
It is a position I approach with strong commitment.
What goals would you like to (or did you) achieve as a JRE board member?
One of my main goals is to make JRE increasingly relevant for new generations, conveying to young professionals the importance of being truly independent chef-restaurateurs. By independence, I primarily mean rejecting homogenization.
Another objective is to support JRE’s development beyond Europe, involving new members from other continents who share our values and creating “embassies” where gastronomic and cultural exchange can take place.
JRE’s Role in Gastronomy
How do you see JRE contributing to the development of gastronomy?
JRE plays a fundamental role because it creates connections — between chefs, between countries, and between tradition and the future.
The association encourages dialogue, supports young talents, and promotes a conscious approach to gastronomy that goes beyond the plate and embraces cultural, social, and economic dimensions.
Looking to the Next Generation
What advice would you give to the next JRE-President?
I would advise them to listen carefully and observe as much as possible, while maintaining a clear vision.
JRE is a great community: leading it means being able to unite, represent, and build the future without ever losing sight of the values on which it is founded.
