A former architect who brings the precision required in her profession into the kitchen, with the vegetable garden as inspiration. A company that is committed to the vision of a healthier way of life and seeks to achieve it. A journey of discovery of the infinite potential of nature. Together.
Daniela Cicioni, chef and creator
After graduating in architecture, she decided to change the direction her life was taking. She abandoned her career as a landscape architect and set off on her very own adventure, exploring the endless possibilities nature offers in the kitchen.
One evening in 1999, she was invited to dinner at the natural restaurant-cum-cookery school La Sana Gola in Milan. She loved the experience, especially the fact there were no ingredients of animal origin. At dinner she met Martin Halsey, biologist and founder of the school, and discovered the professional interest people had for vegan cooking.
She graduated from the same school in 2008, with the title of “Natural Chef”. Daniela decided to take her vegetarian vision a step further, convinced that nature has an enormous untapped potential for fine dining: it became her mission to find a way of expressing this potential to the full.
After gaining experience at Joia under chef Pietro Leemann, who introduced her to the world of vegetarian haute cuisine, she worked as a chef at the Centro Botanico in Milan, where she stayed until 2012. Here she experimented with the influence shapes and colours have on our choice of foods.
In June 2014 she won the first “The Vegetarian Chance”, an international vegan cookery competition. Today she is a freelance chef, consultant and vegan and raw food teacher. Her work involves experimenting with different methods of NON-cooking, such as germination, sprouting and fermentation.
Her ultimate goal is to promote an all-encompassing vision of vegan cuisine, to show future consumers they can be fit and healthy without having to give up the joys of good food. She has become an ambassador, teaching us how we can transform what nature has to offer into tasty delicacies. Cooking and eating are both true acts of love towards ourselves and the environment. Food becomes not only a tribute to nature but to beauty and to a single, inimitable taste.
An architect and her meticulous approach meet natural cuisine.
Natural means anything that is non-artificial, unadulterated and pure, everything that is spontaneous and innate. No adjective could sum up Daniela Cicioni’s cuisine, as well as her personal journey and identity, better.
Because this is not merely a style of cooking that focuses on the balances of nature, it is also a journey that embraces a natural vocation that has developed and matured over time with dedication and passion.