Born and raised in the big city of Rome, it would appear that Head Chef Daniele Piga, was destined for the industry with his Father and Grandfather both being Professional Pastry Chefs.
One of my childhood memories are of my father catching me when I was only 5 yrs old, pinching flour from his patisserie so I could try to imitate him baking.
After completing my Chef Training at the, IPSSAR PELLEGRINO ARTUSI Institution in Rome, I found work for one of the biggest Hotel Chains in the World, The Marriott Group, where I worked between all 4 properties in Rome for 10 years, where I also did my apprenticeship under the Guidance of Chef Luigi Sorrentino at the Marriot Hotel Flora.
Then within the next 7 years I worked at some of the best Hotels in Rome. Hotel Bernini Bristol, Sheraton Four Points in Rome Hotel, and Hotel delle Nazione just to name a few. I had a passion to seek opportunities abroad and have chosen Brisbane, Australia. I hopped off the plane at Brisbane International Airport, and have never looked back and fell in love with Australia instantly.
I was appointed Head Chef of Gianni’s Kitchen and Delicatessen, Newstead where I now have the opportunity to showcase my skills acquired over my 20 years of experience working in Italy.
When I’m not at work, I enjoy having a cold beer with my friends while cooking for them and playing Guitar.
With the Guidance of Gianni, and the support of my Manager, Matteo, we will strive to take Gianni’s Kitchen to levels never thought to be reached. Please allow me the honour and privilege, to express my gratitude by gracing your plate, with my art.