Autobiography 

Daniele Chiari, born and raised in Genzano Di Roma, a town in the Castelli Romani, has been emigrating around various countries for almost twenty years.

He began his experiences in the culinary field on 2000, first in the "forno a legna da Sergio", his uncle, a renowned Genzanese baker, and then in some local trattorias in the small Roman village.

His career as a chef, however, began in the Grand Hotel St. Regis and Hotel De Russie, of the "Rocco Forte" chain.

In 2006, the young chef, driven by a great firmness and desire to know the world, emigrated to Holland, where he has worked for 3 years in the "Roberto's" restaurant of the Amsterdam Hilton hotel.

In 2009 he landed in the Emirates with the Hilton Ras Al Khaimah hotel, opening his first restaurant "Il Piacere Del Gusto".

He returns to Europe for a summer season, working in Montecarlo, in Gennaro Gattuso's restaurant "L'Osteria del Mare".

In the winter of 2011, he took over a new project with the Marriott hotels in Doha, Qatar, where he managed a traditional Italian trattoria for a year.

Strengthened by his Italian and international culinary background, he had his first experience as Executive Chef in 2013 in Kazakhstan, where he opened the first 5-star Resort (Rixos Hotels) in the country, for the Kazakh President.

In 2015 he flew to Belarus, where he worked for the Renaissance Marriott in Minsk, as Executive chef.

Two years to create a local team ready to satisfy the culinary needs of the country, and Daniele sets off on a new adventure.

A year of transit as a culinary consultant of various hotels and restaurants in Kazakhstan and Seychelles prepared him for a new excited experience in the Middle East.

In the end of 2017, he flew to Saudi Arabia, where he is still the chef of the Royal Protocol hospitality and catering, leading a team of international chefs for official government events, like international heads of state meeting lunches , Islamic conferences, Arab summits, GCC summits and other important political events of the Saudi government.

To date, he lives and works in Riyadh, where he moved with his wife Ardana and 3 sons, Samuele, Mansur and Rayyan Leonardo.

“His cuisine is an original cuisine, different and contaminated by the thousand nuances of Mediterranean, Arab and Asian culinary peculiarities: a cuisine that bridges Europe and Asia. He believes in tradition, development and renewal, which improve positively and unite in the same track: flavors, quality and quantity"

Some of the important culinary mission done by Daniele in the last years:

2015-16 during the employment in Renaissance Hotel of Minsk, Belarus, organized the meal for top football club like, Barcellona, Spain, PSV, Porto, Fiorentina, Leverkusen

In the same year participated to the congress of the UN70 Belarus Express for Sustainable Development Goals train was a shared dream of the United Nations and the Ministry of Foreign Affairs of Belarus that aimed to celebrate the 70th Anniversary of the United Nations

2018 Daniele was in charge of the meals for Islamic country Summit in Dahran, Saudi Arabia

In same year he cooked for event of GCC (Gulf Country) Summit in Riyadh

2019 In charge of kitchen for the event of Arab and Islamic Summit in Makkah

In the same year he was in charge for the catering organization of event for the Visit of Russian President Putin and prime minister of India Narendra Modi in Saudi Arabia

2020 chef in charge for the meal event of Prime Minister Japanese Shinzo Abe in Riyadh

2020-2021 During the pandemic time Daniele wrote his first culinary book “The taste of my steps” 

2022 chef of catering organization for the Arab and G.C.C. summit with the presence of U.S. President Joe Biden in Jeddah

2022 chef in charge of organization catering for Arab league and G.C.C summit with the presence of Chinese President Xi Jinping in Riyadh

From 2018 until today Daniele is in charge for catering events of Ramadan and Hajj in Makkah