The person behind the culinary creations at Hotel Danieli
Designed his destiny at a young age
Born in Naples, at the age of 15 Dario Parascandolo had already discovered his passion for food, and designed his career path working at several hotels as assistant chef.
He finalized his education at the Hotel School in Naples and worked his way up, climbing the career ladder from Demi Chef, to Chef de Partie to Sous Chef, becoming Chef Responsable in an international hotel company at just 24 years of age.
Experienced several countries with diverse cuisines
Taking advantage of a large number of opportunities when working in an international hotel company, Dario was able to move from Ravenna to Rome, to Milan, to Amsterdam until he decided to take the extra step and move across the ocean to San Diego in the United States in 1997.
During his time in the US, Dario assumed the role of Supervisor Cluster Chef in two gourmet restaurants and Chef de Cuisine in a renowned five star hotel.
From Executive Chef to Entrepreneur
From the United States, Dario travelled back to Italy to work in Palermo and Naples before moving to London to further explore international cuisine and take on his first Executive Chef position in a luxury hotel.
He continued to pursue his career with the same hotel company in Bologna, Italy, before becoming an entrepreneur and managing his own restaurant in the Veneto region receiving great reviews.
Discovering Venetian cuisine
Dario took on his next challenge when he moved to Venice to work in a 5 star hotel. That is when he began to know this beautiful city and the region with its diverse cuisine.
In 2014 Dario joined Hotel Danieli as Executive Chef where he successfully helms the Terrazza Danieli Restaurant and oversees all of the hotel's culinary experiences. The most recent of these culinary experiences is the Danieli Bistro, an informal gathering place where he creates fine Venetian cicchetti, small plates of food and shared platters, perfect for nibbling over glasses of wine and beer among friends.