Daniela Williams was born and raised in the Italian city of Treviso, 25 miles north of Venice, in the North-Eastern part of the Country.
Her main teachers, inspirers and culinary mentors have been the late Chef Michele Organte, executive chef at “Parco Etnografico” Rubano, Italy, and Chef Benedetta Cano’, owner and chef at “Agriturismo Poggio Al Sole” in Cortona, Tuscany, Italy.
In 2008, she moved to the United States and has made a home there with her husband Vince, and their sons, Jason and Nicholas.
She has managed a Cooking Demonstration Department for one of the largest independent food retailers in the nation, and she has also worked with Stone Tower Winery.
"Certificate of Culinary Arts - Professional Cook Certification" (Rouxbe Cooking School)
“Food Protection Manager” (ServSafe - National Restaurant Association)
“WSET Lev. I Award” (Wine and Spirit Education Trust)