Full Name
Chef Daniel Zeilinga
Business Title
Chef
Company
Casa di Langa
Speaker Bio
Fàula, that is Piedmontese means “tale”, is signed by chef Daniel Zeilinga, who leads a kitchen brigade of 15 people in total, assisted by the sous-chef Francesco Clerico.
The additional 12 people of the restaurant are led by the maître Danilo Bernardi and by the head sommelier Andrea Cuccureddu. Born in Merano (BZ), in 1989, Zeilinga experienced in prestigious kitchens, like Piazza Duomo by Enrico Crippa, Osteria Arborina by Andrea Ribaldone and La Ciau del Tornavento by Maurilio Garola.
Just eighteen, Daniel starts to work close to chef Karl Baumgartner, at Schöneck restaurant in Falzes, covering different positions. Then, the foreign experience at Louis C. Jacob hotel in Hamburg in Germany, in the year when it gets the second Michelin star, 2011. the following year he returns to Italy, landing at La Ciau del Tornavento in Treiso (CN) where his knowledge of the Piedmontese territory will start. After a short experience at Guido restaurant in Fontanafredda, he got called by Enrico Crippa at Ristorante Piazza Duomo in Alba, three Michelin stars, where Daniel spent three years: “a highly educational experience both on a human and professional level.”
Chef Zeilinga is grateful to Crippa and thanks to him, develops great attention to the green raw ingredients: this allows him to create a tasing menu focused on vegetables, that changes seasonally.
In March 2017 he starts a new adventure with Andrea Ribaldone, at Osteria Arborina that in November of the same year is awarded with a Michelin star.
In March 2019 he returned to La Ciau Del Tornavento, and in the meantime he joins Casa di Langa project. Starting spring 2022 he is the executive chef at Casa Di Langa, where he looks after and coordinate the whole offer at the resort, from breakfast to lunch, until dinner.
Zeilinga is in Piedmont since 2012 and in Alta Langa since 2019: during these years he actively looked for local ingredients, establishing relationships with some of the most interesting and enlightened producers in the area, in order to create a network of excellent suppliers. This researched allowed him to offer to the guests of the resort a real food and wine journey through the best production realities of the area, interpreted in creative haute-cuisine dishes.
The additional 12 people of the restaurant are led by the maître Danilo Bernardi and by the head sommelier Andrea Cuccureddu. Born in Merano (BZ), in 1989, Zeilinga experienced in prestigious kitchens, like Piazza Duomo by Enrico Crippa, Osteria Arborina by Andrea Ribaldone and La Ciau del Tornavento by Maurilio Garola.
Just eighteen, Daniel starts to work close to chef Karl Baumgartner, at Schöneck restaurant in Falzes, covering different positions. Then, the foreign experience at Louis C. Jacob hotel in Hamburg in Germany, in the year when it gets the second Michelin star, 2011. the following year he returns to Italy, landing at La Ciau del Tornavento in Treiso (CN) where his knowledge of the Piedmontese territory will start. After a short experience at Guido restaurant in Fontanafredda, he got called by Enrico Crippa at Ristorante Piazza Duomo in Alba, three Michelin stars, where Daniel spent three years: “a highly educational experience both on a human and professional level.”
Chef Zeilinga is grateful to Crippa and thanks to him, develops great attention to the green raw ingredients: this allows him to create a tasing menu focused on vegetables, that changes seasonally.
In March 2017 he starts a new adventure with Andrea Ribaldone, at Osteria Arborina that in November of the same year is awarded with a Michelin star.
In March 2019 he returned to La Ciau Del Tornavento, and in the meantime he joins Casa di Langa project. Starting spring 2022 he is the executive chef at Casa Di Langa, where he looks after and coordinate the whole offer at the resort, from breakfast to lunch, until dinner.
Zeilinga is in Piedmont since 2012 and in Alta Langa since 2019: during these years he actively looked for local ingredients, establishing relationships with some of the most interesting and enlightened producers in the area, in order to create a network of excellent suppliers. This researched allowed him to offer to the guests of the resort a real food and wine journey through the best production realities of the area, interpreted in creative haute-cuisine dishes.
Speaking At