Daniele Santovito

After studying hotel management in Turin, Daniele Santovito gained experience in restaurants and hotels between Turin, the Ligurian Riviera and England before arriving at the “Vo” where, as Stefano Borra's sous-chef, he earned a Michelin star.
After finishing his experience in the most French of the starred restaurants in Turin, he worked as a chef in various restaurants until he became famous in the city scene as a chef at “Valle”, a small restaurant outside the city that soon managed to distinguish itself among the gourmets of the region. Finally, he attended a master's course in vegan cuisine at the Joia Academy of Pietro Leeman.
He now manages the kitchens of the prestigious Nh Collection Piazza Carlina and offers a menu capable of bringing together the various souls of the hotel: international atmosphere, tailored catering, traditional service.