DANIELE SERa

Chef Daniele Sera spent his formative years growing up between the neighbouring regions of Liguria and Tuscany in Italy’s northwest. Greatly influenced by the abundance of produce from this diverse landscape, with its long coastline bordered by mountain ranges and hills, his food reflects his deep Tuscan-Ligurian roots. 

His career included extensive travelling and working in the kitchens of Michelin-starred restaurants in Europe, including the St Regis Grand Hotel in Rome, Le Jardine at the Hotel Royal Monceau in Paris, Domaine Les Crayères in Reims and Enoteca Pinchiorri in Florence.  

In 2011 Daniele returned to his home region and the team at the mediaeval farm estate of Castello di Casole near Siena. A place where he creates dishes that simply honour the natural world that surrounds him. The result is menus that are primarily driven by flavour but are created to evoke memories of a stunning landscape, celebrating the self-sufficiency and sustainability afforded by a centuries-old estate of historical and agricultural significance.