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Chef Daniele Galliazzo
Chef
- Discipline
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i. Biography
Born in nearby Treviso, Daniele Galliazzo cooks from the Venetian table with the memory of a neighboring town and the discipline of a chef now leading LPV Ristorante in Venice, Italy. His work at the restaurant brings a modern touch to Traditional Venetian cuisine, and his most telling plate turns langoustines in saor into a fresh reading of sarde in saor.
The Path
Today, Chef is Executive Chef of LPV Ristorante, Londra Palace Venezia.
The Work Today
He is Executive Chef at LPV Ristorante, part of Londra Palace Venezia, in Venice, Italy. In that role, Galliazzo gives classic Venetian dishes a modern flair without losing their regional accent. His signature langoustines in saor is the clearest example: it reimagines the traditional sarde in saor with the same sweet-sour logic, but through a different seafood and a more contemporary hand. That balance of memory and update defines his kitchen now.
Signature
Chef's signature dishes include langoustines in saor.
Acclaim
Galliazzo’s recognition rests less on a long list of prizes than on the clarity of his craft. His cooking is rooted in Traditional Venetian cuisine, and the restaurant’s menu reflects that focus through dishes that respect the city’s pantry, methods, and flavors. The langoustines in saor has become the dish most closely associated with him, because it shows exactly how he works: he studies a classic, keeps its character, and lets it speak in a new form.
Profile updated July 2026
FAQ
Asked of Chef
What is Chef Daniele Galliazzo's current role?
What is Chef Daniele Galliazzo known for?
Traditional Venetian cuisine.
