DANILO VALLA

Born in Alba Italy, Danilo Valla started his career at just 16 years old working in the kitchens of some of the most famous hotels in Italy under the supervision of Marco Pedretti. After 4 years learning from one of the best teachers, Danilo started gaining an interest in the Michelin Star Guide. He moved back home and worked at Ristorante Antine in Barbaresco and then he moved in 2010 to Villa d’Amelia, under Damiano Nigro. After a year, Danilo moved to Ristorante di Erbusco in the Albereta Hotel, located a short distance away from Milan to work under Gualtiero Marchesi, the most famous Italian chef. Considered to be the founder of modern Italian cuisine, it is here where Danilo’s vision of global cuisine took root and flourished. Three years into working under one of Italy’s most loved chefs, Danilo decided to make the move to Cavenago di Brianza in the Devero Hotel to work under Enrico Bartolini where his craft was further developed. Danilo’s experiences have helped refine his skills, talent, and technic. He was handpicked by Enrico Bartolini to open Roberto’s restaurant in Abu Dhabi and assist Group Executive Chef Francesco Guarracino with the new restaurant. After 5 years of collaboration with Francesco, Danilo has moved to the ranks of head chef.

ROBERTO’S