Meet Chef Daniel Giovannetti!
Born and raised in Colorado, Chef Daniel Giovannetti began his career at young age in a casino performing various tasks in the Garde Manger department. He moved to the position of pastry chef at Spring Valley Country Club learning and perfecting his techniques. He was known for his innovative and beautifully crafted desserts and breads. To further his knowledge, he became the Executive Sous Chef at Monument Hill County Club. While here he persuaded his Culinary Arts Degree, where he received numerous awards on the ACF culinary team. His team placed second in the ACF Competition. After finishing his education, he went to the AAA Five Diamond Broadmoor Hotel as the jr. sous chef. There in the Penrose room, under the tutelage of the Executive Chef Bertriand Bouquin he refined his skills in fine dining and plating. He was recruited by Mountain Berry Culinary to be the Director of Operations. Here he managed multiple kosher camps, fraternity and sorority accounts coming under budget in all accounts. In 2014, he moved to Virginia with his wife and two children.