Born and raised in his mother’s kitchen in Abruzzo, Danilo started travelling across Italy straight after culinary school. He worked in some of the greatest restaurants of the peninsula such as San Domenico in Imola and Perbellini in Isola Rizza (VR), both awarded with 2 Michelin stars. He then worked at Giovanni Rana’s restaurant, one of the most famous names for fresh pasta in Italy. After his first experience as Head Chef in a small and cosy restaurant called Esprì in Colonella (TE), he decided that the time was right to widen his cooking skills and go international. Arrived in London in 2010, he became the Sous Chef of the Dolada restaurant, a fine dining Italian restaurant in Mayfair, working for almost 2 years alongside the Executive Chef Riccardo de Prà.
In 2011 Danilo, willing to upgrade his training, took the great opportunity of an internship at the famous 3 Michelin starred restaurant Alain Ducasse at the Dorchester. His career then proceeded as Chef-de-partie at Zafferano restaurant in Knightsbridge until the beginning of 2012. In March 2012 he was offered the position of Head Chef at the Italian Embassy in London, a role which he still holds and gives him great pride and satisfaction, with the opportunity to cook for some of the most influential people in London and Europe.
After successfully opening his own catering and consultancy company in 2014, Danilo took part in the 2015 edition of the BBC2 cooking competition Masterchef: The professionals, fighting his way to the top and ranking as one of the finalists.