Daniele is a dietitian with an educational background that unites cooking and science. After professional training in the hotel industry and a past as a professional chef, he graduated in Dietetics from the University of Perugia, subsequently earning a Master’s Degree in Human Nutrition from the University of Milan.
His passion for nutrition and cooking led him to become an expert in the field of culinary medicine, an area of evidence-based medicine founded on the intersection of nutritional science and culinary practice.
He is the author of numerous international scientific publications. He is a member of the restricted board of the Food and Nutrition working group of the Italian Society of Hygiene, Preventive Medicine and Public Health (SItI), of the scientific committee of the Scientific Association for Food, Nutrition and Dietetics (ASAND), and of the scientific committee of Health Chef® (Venicepromex). In 2025, he was a co-developer for the National Guidelines on the Mediterranean Diet.
In academic research, he conducts studies on the relationship between culinary skills, food literacy, the Mediterranean diet, and sustainability. For Gribaudo, he is the author of Dieta Mediterranea. Viaggio tra scienza, tradizione e sapori antichi alla scoperta del segreto della longevità (2024), written with Prof. Vincenza Gianfredi from the University of Padua, and the bestseller Il cibo buono. C’è più gusto a nutrirsi bene (2022), written with Prof. Antonella Viola.