Skill alone is not enough to achieve culinary excellence; vision, flexibility, and profound respect for culture are also necessary. In the contemporary hospitality age, leaders are individuals who bridge the gaps between tradition and innovation, motivate multicultural teams, and put local flavors in the global spotlight. These are not merely individuals who design memorable meals—these are individuals who define the identities of the places they represent. Their paths are characterized by tireless striving for excellence, mentoring, and dedication to creating cooperation across borders. It is against this backdrop that the distinguished career and impact of Daniele Chiari are brought into view.
A culinary visionary of international renown, Daniele has redefined excellence in hospitality by fusing tradition, innovation, and people-driven leadership. His remarkable journey, which has been characterized by global recognition and an unremitting quest for culinary excellence, remains an eloquent testament to the world-changing strength of passion and understanding of cultures in fine dining.
Early Life and Shaping Influences
Daniele was born and raised in Genzano di Roma, a quaint town of the Castelli Romani in the region of Italy. His first and greatest inspiration in the culinary arts was from his family’s pasta store, where he would observe his mother making fresh pasta and all sorts of traditional recipes with simple ingredients, prepared with passion and care. These early experiences—like Sunday cannelloni and the surfeit of food that covered the family table on weekend lunches—were not just about sustenance; they were about identity, celebration, and connection.
From these origins, Daniele established that food is a rich storytelling and preservation medium. The hospitality and cohesion of his family kitchen taught him lessons of authenticity, simplicity, and the value of sharing, which would later become the pillars of his professional ethos.
A Career Crafted Across Continents
Daniele’s career started in 2000 at his uncle’s famous bakery, “Forno a Legna da Sergio,” in Genzano. He then went on to work in Rome’s local trattorias. There, he perfected his craft and enriched his palate by an understanding of the subtleties of Italian food. He advanced his career at the high-end Grand Hotel St. Regis and Hotel De Russie under the Rocco Forte group, where he learned the elite standards of high-end hospitality and the expectations of a sophisticated international clientele.
In 2006, fueled by ambition and inquisitiveness, Daniele relocated to Holland, where he joined Roberto’s at the Amsterdam Hilton. This exposure was a baptism by fire in international hospitality and kicked off a career that would take him across Europe, the Middle East, and beyond. In 2009, he launched his first restaurant, “Il Piacere Del Gusto,” at Hilton Ras Al Khaimah in the Emirates, continuing to extend his culinary reach. A summer spent at L’Osteria del Mare, Monte Carlo, and a year running a classic Italian trattoria for Marriott in Doha, Qatar, further seasoned his portfolio.
Leadership in Challenging Environments
His first executive chef position was in 2013 in Kazakhstan, where he launched the first five-star resort in the country for Rixos Hotels, for the Kazakh President. This proved to be a turning point, pushing his adaptability and resilience to the limit. Faced with extreme weather, limited access to familiar ingredients, and significant cultural barriers, Daniele chose integration over imposition. He collaborated with a local hospitality school in Shchuchinsk, developing training programs and building a team of young local talents. This approach—blending local identity with international professionalism—reshaped his leadership style and reinforced his belief in the importance of understanding and respecting local traditions before seeking to elevate them.
His stint in Kazakhstan was then followed by a stint as Executive Chef for the Renaissance Marriott in Minsk, Belarus, where he established a local staff that could cater to the country’s culinary demands. He then worked as a culinary consultant for different hotels and restaurants in Kazakhstan and the Seychelles, laying the groundwork for newer challenges in the Middle East.
Culinary Leadership in Saudi Arabia
In November 2017, Daniele reached Saudi Arabia, where he still works as a chef for the hospitality and catering of Government. He manages an international team of chefs who prepare official government functions, such as lunches for visiting international heads of state, Islamic conferences, Arab summits, GCC summits, and other major political events of the Saudi government. Since 2024, as Culinary Director is in same government entity. Daniele has managed culinary operations for high-profile events and missions, providing exceptional quality food concepts consistent with the visions of his clients while ensuring cost-effectiveness for maximum profitability.
He has constructed detailed F&B manuals for the palace, created kitchen standards and cooperate with the culinary commission plan for Saudi Arabia’s Vision 2030. His style is focused on quality, cost control, and the harmonious marriage of local taste with global fine dining standards.
Signature Culinary Achievements
Daniele’s services have been commissioned for some of the planet’s most prestigious diplomatic and cultural events. Some highlights include:
- Catering for leading football clubs and United Nations events in Belarus (2015-2016), such as Barcelona, Spain, PSV, Porto, Fiorentina, and Leverkusen, and the UN70 Belarus Express for Sustainable Development Goals.
- Managing catering for the Islamic Country Summit in Dhahran and the GCC Summit in Riyadh (2018).
- Managing kitchen operations for the Arab and Islamic Summit in Makkah, and Russian President Vladimir Putin’s and Indian Prime Minister Narendra Modi’s state visits (2019).
- Managing catering for Japanese Prime Minister visit to Riyadh and writing his first cookbook, “The Taste of My Steps” (2020).
- Coordination of catering for the Arab and GCC Summit with U.S. President in Jeddah, and Arab League and GCC Summit with Chinese President in Riyadh (2022).
- Continuously providing outstanding service for Ramadan and Hajj events in Makkah from 2018 until now.
Philosophy: People, Passion, and Purpose
Daniele’s leadership has transformed from task-centric to highly people-focused. Early in his career, he was motivated by accuracy, speed, and perfection, but global experiences taught him the importance of flexibility, emotional maturity, and empowering others. He feels that the essence of a kitchen is not only in the food, but also in the people who prepare it. Creativity, he believes, flourishes in areas where people feel heard and appreciated.
Mentorship is at the core of Daniele’s philosophy. He actively trains and mentors young chefs, instilling a curiosity, humility, and persistence in seeking knowledge. To Daniele, leadership is not about authority, but about the power of inspiring and enabling others to lead. He upholds transparency, respect, and accountability, sharing successes as a team and seeing errors as a learning opportunity.
Understanding the demands of the business, Daniele places mental wellness at the forefront of his teams. Learning from personal experiences with burnout, he imposes equitable shifts, identifies personal boundaries, and promotes open communication. A rest and reward culture—marking small victories, task rotation, and planning adequate breaks—makes chefs feel valued as people, not employees. This environment ignites creativity, commitment, and longevity.
Innovation Rooted in Tradition
Daniele’s philosophy of cooking is based on the premise that innovation should rest on tradition. He starts every dish from a place of understanding its origins—learning its history, ingredients, and cultural purpose—before considering how to elevate it through presentation, texture, or current technique, never losing its essence. In Saudi Arabia, he has reinterpreted traditional dishes with a fine dining philosophy, incorporating camel products, dates, and unique local spices into sophisticated, modern menus. The aim is always to rise, never to change, producing dishes that are firmly based on local identity but measuring up to international standards.
For Daniele, bringing brand vision and local authenticity together is synergy, not compromise. He begins by grasping the essential values of the brand—luxury, wellness, innovation, or heritage—and then sees how local ingredients and local traditions can elevate that vision. This has made him an important player in the developing culinary identity of Saudi Arabia on the international scene.
Diversity, Inclusion, and Team Building
Diversity was always part of Daniele’s work. He has commanded multicultural teams in Europe, Asia, and the Middle East, considering that each nationality, background, and experience brings something new to the table. All these different views together make the kitchen more dynamic and powerful.
His style of leadership is built on fairness, opportunity, and listening. Daniele promotes open communication, open evaluation, and continuous development. Inclusion is not an approach to him, but a day-to-day principle practiced from the moment of hiring to team building. He is convinced that an inclusive team is not only ethical, but key to excellence.
Advice and Mentorship for Future Leaders
Daniele has a passion for shaping the next culinary leaders. He seeks humility, curiosity, and dedication in young chefs, opining that one can teach skills, but knowledge and character lead to greatness. His counsel is unambiguous: “Don’t pursue titles, pursue knowledge. Never cease learning and never fear failing. A good leader isn’t the one who issues the most commands, but the one who challenges others to lead. Train others with abundance. Pass on what you know. A good leader is one who develops other leaders“.
Ambassadorships, Partnerships, and Thought Leadership
Daniele is an ambassador of Italian cuisine and work closely with different Italian culinary schools and Euro-Toques Italia, with whom we organize culinary events with EU embassy, during the European food festival and week of Italian cuisine with Italian Embassy.
“I was ambassador of Barilla in KSA in 2023, making some masterclass of the famous Italian brand. I had the honor of introducing Saudi Arabia into the Club des Chefs des Chefs, the exclusive international association of chefs serving heads of state.” he expresses. This marked a historic milestone, as it was the first time the Kingdom was represented within this prestigious circle.
During our official visit to the United States in 2023 with the Club, I proudly showcased Saudi Arabia’s rich culinary heritage. This moment not only opened the doors of global recognition for Saudi cuisine but also laid the foundation for future representation by a Saudi chef — a crucial step in sharing the Kingdom’s gastronomic vision with the world.
Since 2023, I have been closely involved with some of the most important hospitality exhibitions worldwide — from Horeca and TuttoFood in Italy to the recent debut of the renowned Sirha-Arabia in Saudi Arabia. I’ve had the privilege of supporting and collaborating with these events through various activities, contributing to their success and promoting culinary excellence on an international stage.
Personal Life and Values
Presently, Daniele lives in Riyadh with his wife Ardana and their three sons Samuele, Mansur, and Rayyan Leonardo. His dedication to family and the essence that originally appealed to him in cooking remains deeply rooted, despite the exigencies of his trade. His food, which is spoken of in terms of originality and uniqueness, taps into the rich diversity of Mediterranean, Arab, and Asian influences, spanning continents and elevating both taste and experience.
Legacy and Vision
Daniele wishes to be remembered as a bridge builder—between tradition and innovation, cultures and cuisine, and generations of chefs. His legacy lies not just in the dishes that he created but also in the doors of opportunity that he opened for others. Through the bringing together of local vision and global vision, more so in Saudi Arabia, Daniele has helped bring national culinary identity to the international spotlight.
“If I’ve inspired young chefs to lead with integrity and curiosity, then that’s the true recipe I leave behind,” shares Daniele.
Lasting Impact on Global Gastronomy
Daniele’s progression from the kitchen in his family home in Genzano di Roma to becoming one of the leading figures in international hospitality is a testament to passion, determination, and deep-rooted cultural involvement. His empathetic leadership, based on greatness and compassion, continues to drive the culinary future forward, inspiring a new breed to chase excellence with humility, imagination, and passion.
