Daniel Facen is from Castello Tesino in Trentino, though he was born by chance in Switzerland.
He learned his first culinary skills from his mother, who worked as a cook in a private household. Inspired by this early experience, he enrolled in a hospitality school and began working his way up, mainly in pizzerias and local eateries.
In 1998, he began a formative and professional journey with the Tallarini family, renowned wine producers who also offered banqueting and catering services. In 2005, they fully committed to the restaurant industry by opening A’Anteprima, which quickly found success and was awarded a Michelin star in 2009.
Daniel Facen is from Castello Tesino in Trentino, though he was born by chance in Switzerland.
He learned his first culinary skills from his mother, who worked as a cook in a private household. Inspired by this early experience, he enrolled in a hospitality school and began working his way up, mainly in pizzerias and local eateries.
In 1998, he began a formative and professional journey with the Tallarini family, renowned wine producers who also offered banqueting and catering services. In 2005, they fully committed to the restaurant industry by opening A’Anteprima, which quickly found success and was awarded a Michelin star in 2009.
Chef Facen later pursued new projects, including Le Orbe di Astino in Bergamo, before returning once again to the catering world.
His cuisine is strongly rooted in technique: the rigorous application of modern culinary principles is his signature approach to enhancing raw ingredients.
He has a particular passion for molecular gastronomy and much less for salt, which he considers the most challenging spice to use correctly.
Daniel Facen is part of the teaching staff at CAST, where he teaches on the Advanced Program Culinary Arts Course, bringing his experience and expertise to future professionals in the sector.