Posted 04.18.18 /

Daniel Guerra

Executive Chef 

Daniel Guerra started his culinary training in Salsomaggiore Terme in Parma, Italy and has worked in kitchens across Italy and Canada since 1999. He began his career as a pastry chef and then moved on to nouvelle cuisine , operating his own restaurant in Italy for a few years.

“I like the creativity and passion involved in culinary arts and the opportunity to work and communicate with customers through food.”