Italian-born and raised, Chef Daniele Sera spent his childhood years between Liguria and Tuscany, greatly influenced by the abundant produce of the diverse landscape and by his mother who passed her passion for cooking to him.
His culinary ethos expresses his deep connection with his Tuscan-Ligurian roots, a passion for the finest seasonal ingredients, and a great appreciation for local farms and artisan producers.
His experiences span 40 years of travelling and working in Michelin-starred kitchens, including Le Jardin at the Hotel Royal Monceau in Paris, Domaine Les Crayères in Reims, and Enoteca Pinchiorri in Florence.
These gave him the skills to represent his home country in international kitchens and competitions. In 2011 the time came to lead his own kitchen when he accepted a position as Executive Chef at the medieval farm estate of Castello di Casole in his home region of Tuscany.
Over the years, Chef Daniele, along with Executive Sous Chef Michele Raggi, his right hand man for the past 17 years, have curated exceptional menus that pay homage to the best of the region and the property’s 1,300-hectare surroundings.
Their skills and experience meld perfectly with their innate understanding of one of Italy’s most celebrated regions, complemented by the estate’s sustainable practices.
Nestled within the castle estate, the fine dining venue Tosca showcases Chef Daniele’s relationship with local farmers and fishermen, along with his farm-to-table philosophy focusing on seasonality and appreciation for pure ingredients.
Working hand in hand with the estate’s gardeners, Daniele grows the produce to maximise sustainable food production. Resulting in dishes averaging three ingredients, created with respect to the flavour and nature of the produce, evoking memories of a stunning landscape.
The food offering follows a farm-to-table concept where biodiversity and experimentation take centre stage with seasonal cultivation rotating more than one hundred varieties of vegetables, fruits, herbs, and edible flowers, ranging from rare peculiarities from all over the world to the classics of traditional gardens, such as artichokes, lavender, radishes and more.
Menu highlights include the likes of squid stuffed with Certaldo onion and Mugello potato cream; cappellaci pasta filled with ‘pappa al pomodoro’, mozzarella and basil; and roasted quail with garden roots, aromatic herbs, and vin santo reduction among others.
Dishes are complemented by estate-grown red wine, honey, and olive oil as Castello di Casole aims to achieve and maximise complete self-sufficiency.
Chef Daniele Sera is available for interviews, cooking demonstrations, social media collaborations, and projects focusing on farm-to-table cuisine and sustainable practices.
