Daniele Rancati’s culinary career spans over two decades across Europe, Africa, the Middle East, and Asia. He began in Zanzibar and Kenya before returning to Milan to work at the Bulgari Hotel, later joining Armani as Executive Corporate Sous Chef overseeing global operations from Chile to Japan. He went on to open Sumosan Twiga in London and held senior roles at Bella Cosa, Tavolino, and now Sale e Pepe. Daniele brings expertise in Italian and Mediterranean cuisine, leadership, and international hospitality standards.

Languages: English, Italian.