TOCA - page 6

BIOGRAPHIES
DANI ELE TRIVERO, CHEF DE CUI S INE , TOCA
‘Simplicity at its freshest’ is the way Daniele Trivero would describe
his style of cooking. A native of Italy, Daniele spent many hours in
the kitchen as a young boy, discovering the regional flavours of
Northern and Southern Italian cuisine with his parents. His early love
of home cooking blossomed into a life-long career which began at
the I.P.S.S.A.R. Ermenegildo Zegna culinar y institute in Biella, with
an internship at the Excelsior Palace Hotel. Soon after joining le Jules
Verne - Eiffel Tower in Paris, Daniele was quickly recognised and
promoted to Demi Chef De Partie by world-renowned chef, Alain
Ducasse. Following several positions within Ducasse’s extensive
network of highly acclaimed restaurants, Daniele embarked on an
international career which took him across Europe and Asia. Prior to
joining TOCA, Daniele was Chef de Cuisine for Marriott Singapore
Tang Plaza and was part of the opening team at the JW Marriott
New Delhi Aerocity, where he spearheaded several unique culinar y
initiatives.
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