Daniele Sperindio

The Climb

Training at METT Hotels gave Daniele Sperindio an early grounding in the discipline that underpins his cooking: detail, control, and the effort required to make technique read as ease on the plate. That foundation set the terms for the work that followed, with the career shaped by steady refinement and a clear aim to build something that is recognizably his own. Today, Daniele Sperindio is chef and founder and chef and owner of Art di Daniele Sperindio, a position that places the restaurant’s creative direction and daily operation under one roof. In Singapore, Art di Daniele Sperindio functions as a direct expression of his culinary identity rather than a separate project from it.

Today

At Art di Daniele Sperindio, Daniele Sperindio holds the roles of chef, owner, and founder, linking concept, kitchen, and leadership in a single structure. The restaurant’s language is Italian fine dining, but the execution leans on care, clarity, and measured emotion rather than excess. Each part of the experience is set to answer the one before it, with balance doing the heavy lifting.

Signature

Daniele Sperindio’s signature dishes include Organic egg yolk taglierini, Santa Margherita prawn, and sea grapes. The list points to a kitchen that works across register and texture: the richness associated with Organic egg yolk taglierini, and the marine brightness of Santa Margherita prawn and sea grapes. Read together, they suggest a style that relies on composition and restraint, with each ingredient given room to land clearly.

In Their Words “Food, for me, has always been about connection and nostalgia.” “Driven and passionate about pushing Italian cuisine forward.” Taken together, the two lines frame the work in familiar trade terms: memory on one side, forward motion on the other. The result is a cooking style that keeps emotional recall in play while still pressing the format ahead.

Recognition

Daniele Sperindio’s honors include Novità dell'Anno 2024 - Solania Award (2024) and Krug Ambassade (2024). In 2024, those recognitions signaled broader attention to the work at Art di Daniele Sperindio and to the distinct point of view carried through his kitchen.