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“ROBERTO’S IS A CONSTANTLY CHANGING OUTLET AND WILL CONTINUE TO GROW. WE WANT TO CONTINUE THE LEGACY OF ITS STRONG IDENTITY” Danilo Valla, Head Chef at Roberto’s Dubai shares his journey, culinary influences and thoughts on the Michelin Guide in Dubai
rom the picturesque town of Alba, Italy, Chef Danilo Valla has always had a passion for hospitality and the culinary arts from a young age. Having the privilege of working in the kitchens of Italy’s renowned hotels and Michelin star restaurants, his interest in the Michelin Guide started after four years of service under the supervision of Chef Marco Pedretti. Legendary Chef Gualtiero Marchesi and Michelin starred Chef Damiano Nigro were some of the big names in the industry that Chef Danilo also had the privilege of working with. It was during his training under Chef Gualtiero, known as the father of modern Italian cuisine, that the chef’s fascination with exploring global cuisines began. His experience with 3 Michelin starred Chef Enrico Bartolini at the Cavenago di Brianza, Devero Hotel, was the most creative kitchen he had ever worked in, with its traditional dishes prepared with modern techniques.
How did you get into the culinary field? This is quite a funny story. I wanted to continue in the footsteps of my father - he owned a bar in my city - so I was assured a job for the rest of my life. So, I enrolled into the hospitality school with the intention to study the bar and service section, but I immediately understood that it was not for me. My interests were drawn to the kitchen side of things. Changes, transformation, the modification of textures and the curiosity I
