I enjoy presenting each dish with a personal and thoughtful touch. I believe harmony is also expressed through shapes and colors, which are experienced even before tasting—after all, we eat with our eyes first.
Danilo Angè
Born in Milan in 1966, Danilo Angè began his professional journey working in various restaurants and hotels.
Throughout his career, he has combined his work as a chef with collaborations at culinary schools and hospitality institutes.
In 2005, he was awarded the “Asparago d’Oro” and also gained recognition in the field of restaurant pastry, earning a notable accolade from the magazine Barolo & Co.
A versatile and dynamic figure, he has explored multiple fields with confidence—from television, appearing on shows such as Uno Mattina with the segment Pillole di Gusto, La Prova del Cuoco as a consultant, and Sapori e Profumi on Class Life, to print media, where he has written monthly columns for industry magazines. He is also a licensed journalist and author of several books, including Atmosfera Zero – A Journey into Low-Temperature Cooking and N2O – Creations with the Siphon.
Among his many notable roles, he has served as Team Leader for the Italian Chefs Federation during trips to Chile, Russia, and Finland. He has overseen the opening of luxury restaurants and coordinated various institutional events.
His cooking reflects a deep passion for local products and regional cuisine. He favors “ultra-fresh, seasonal, high-quality ingredients—ideally organic. I aim to reduce fats and I love working with aromatic herbs.”
Since 2022, he has renewed his collaboration with CAST, leading a specialized course on a topic close to his heart: the siphon and its applications in the kitchen.
Danilo Angè 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.