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Chef
DANIELE SUCCI
Born in Bologna in 1977, Daniele Succi graduated from the Hospitality Institute in Rimini.
During his studies and early career, he gained hands-on experience working in various restaurants and hotels across the region, where he developed a deep appreciation for traditional local cuisine. He later contributed to the launch of his brother’s pastry shop, an experience that enriched his culinary journey before setting off on a path that would take him beyond his hometown, and even beyond Italy.
In London, he joined the team at Halkin Restaurant, where he was introduced to the refined techniques of Gualtiero Marchesi’s culinary philosophy. His journey then led him to Joia in Milan, a pioneering restaurant in natural and conceptual cuisine. There, under the mentorship of Pietro Leemann, his culinary and personal vision evolved. With Leemann, he discovered the profound beauty of nourishing both body and mind through food, a philosophy that continues to inspire his work to this day.
During his studies and early career, he gained hands-on experience working in various restaurants and hotels across the region, where he developed a deep appreciation for traditional local cuisine. He later contributed to the launch of his brother’s pastry shop, an experience that enriched his culinary journey before setting off on a path that would take him beyond his hometown, and even beyond Italy.
In London, he joined the team at Halkin Restaurant, where he was introduced to the refined techniques of Gualtiero Marchesi’s culinary philosophy. His journey then led him to Joia in Milan, a pioneering restaurant in natural and conceptual cuisine. There, under the mentorship of Pietro Leemann, his culinary and personal vision evolved. With Leemann, he discovered the profound beauty of nourishing both body and mind through food, a philosophy that continues to inspire his work to this day.
While working at Joja, he took part in the first edition of the Gualtiero Marchesi Award, presenting two dishes that were so impressive in concept and aesthetics that they left even the most eminent judges speechless. He then moved on to the Lido di Cesenatico and the Shoêneck in Bolzano. In 2003, he joined the Francescana in Modena alongside the charismatic Massimo Bottura, before arriving in Rimini, at the Restaurant Acero Rosso, where he worked for over a year.
At the end of 2004, he gained his first experience as head chef at the Relais Chateau “La Mandola” on the island of Capraia, before returning definitively to Rimini and embarking on his most daring venture, the management of the Castello di Albereto restaurant. After his experience at Castello di Albereto, he moved on to the Molo22 restaurant in Rimini's new Darsena. In 2010, he found the right work-life balance at the i-SUITE Hotel in Rimini.
