i. Biography
Chef de Partie at The Connaught, Daniele Castellano arrived in London with a kitchen-earned calm: the kind built through repetition, service, and long exposure to disciplined mise en place. That grounding began at Istituti Filippin "Liceo Scientifico" and was sharpened in Cipriani, where traditional cooking was not an idea but a working method. At C London Cipriani, that respect for classical Italian foundations became central to his approach, and it stayed there as his career moved through larger, more exacting rooms.
Coming Up
Daniele Castellano trained at Istituti Filippin "Liceo Scientifico" before stepping into the kitchens that would shape his ascent, learning the rhythm of service and the grammar of classical technique along the way. He began at Cipriani as commis chef (2011–2014) and Chef de Partie (2011–2017), years that established both his discipline and his affinity for traditional Italian foundations. From there he moved to The Connaught as Demi Chef (2017–2018) and Chef de Partie (2018–2019), carrying that same measured precision into an environment known for exacting standards and elegant execution. His next chapter unfolded at Four Seasons Hotels and Resorts as Demi Chef (2019–2020), extending his experience in high-level kitchens and strengthening the composure that comes with repetition done well. Momentum then carried him to Armani Nobu, where he served as Chef de Partie (2021–2022), Junior Sous Chef (2022–2023), and sous chef (2023–2024). Each title marked a further step in a career that had been building steadily, with responsibility widening and technique deepening in tandem. Since 2024, he has been executive chef at Armani Ristorante in New York, New York, United States, bringing that accumulated polish to a city whose dining pace rewards clarity, confidence, and exacting control.
Where They Are Now
In Manhattan, the cooking was built around a menu that joins traditional Italian recipes and culinary techniques with a modern New York twist. That balance — rooted but contemporary, familiar but sharpened by the city’s pace — defined the period in which Daniele Castellano’s work at Armani Ristorante in New York took shape. The signature works tied to that period included Risotto Armani, Nettle Tagliolini with Lamb Ragout, and Grilled Branzino with Caper and Golden Raisin, each described as a simple yet enticing dish on the Armani/Ristorante New York menu. Taken together, they point to a kitchen working with restraint, texture, and recognizable flavors presented with clarity.
Signature
Daniele's signature dishes include Risotto Armani, Nettle Tagliolini with Lamb Ragout, Grilled Branzino with Caper and Golden Raisin, scallop carpaccio, and sea urchin linguine. Seen together, they map the shape of his cooking: Italian foundations, careful detail, and a preference for dishes that read as composed rather than crowded. The work suggests a kitchen language built on restraint — risotto for structure, caper and Golden Raisin for contrast, carpaccio for precision.
Honors
No award wins are identified for Castellano. The recognition attached to this arc rests in his work at Cipriani and The Connaught, and in the specific dishes associated with his Manhattan menu work. In a career shaped by progression rather than fanfare, the markers are the kitchens themselves: the sequence of roles, the continuity of craft, and the dishes that condense years of service into something immediate on the plate.
Profile updated August 2026
FAQ
Asked of Daniele
What is Daniele Castellano's current role?
As of 2026, Daniele Castellano is Chef de Partie.
Where did Daniele Castellano train or study?
Daniele Castellano trained at Istituti Filippin "Liceo Scientifico".
