The information given off by a dish is enjoyed through the senses; it is also enjoyed and interpreted by reflection; and our cooking techniques, classic and modern, are an heritage that the cook has to know how to exploit to the maximum. - Gian Nicola Colucci, Executive Chef
Gian Nicola Colucci was appointed Executive Chef of Restaurant Terrazza Danieli in April 2008, after a one-and-a-half year tenure as Executive Sous Chef at The Canary Wharf Hotel in London.
A native of Turin, Italy, Gian Nicola began his career in some of Turin's finest restaurants, including the elegant Ristorante del Cambio, before leaving Italy for the United States and his first international experience at New York's famous Felida Restaurant.
On his return to Italy Gian Nicola spent the next few summer seasons at the five star Hotel Quisisana in Capri, returning abroad during the corresponding winter seasons where he furthered his experiences at Bangkok's Sukhothai Hotel, and at the Taj Hotels, Resorts and Palace in Hyderabad and New Delhi.
After 5 seasons as Sous Chef at the Quisisana, Gian Nicola joined the team of celebrated Executive Chef Alfonso Iaccarino at Restaurant Don Alfonso near Naples, a world reknowned two star Michelin restaurant. This proved to be an important period for his professional growth. With this valuable experience under his belt, Gian Nicola returned to the Quisisana, where he took over as Executive Chef for its 3 restaurants, the gourmet Quisi Restaurant, Quisi&Sushi, and La Colombaia.
Gian Nicola's cuisine concept is founded on his passion for international and exotic flavours married with carefully researched and personally selected ingredients from the local area. He has developed a distinctive Italian identity which is enriched by both Oriental and Western influences, and dedicated to the pleasuring of international and fine palates.