Daniele Auricchio is a young talent adept at navigating between the precious traditional cuisine of “Borgo La Chiaracia”, the modern trattoria "La Pagoda" and the avant-garde haute cuisine of the gourmet restaurant "Radici".
Born in Naples in 1990, Daniele Auricchio has honed his skills working in Italy and abroad in the grand kitchens of luxury hotels and high-level restaurants, where food becomes perfection. His career has seen him follow clockwork timing, textbook techniques, and the taste cult of Sergio Mei at the "Four Seasons" in Milan. From a maestro like Raffaele Lenzi, he inherited the ability to connect with guests through attention to the dining room and the care in preparing tailor-made dishes absorbed at "Ristorante Il Sereno Al Lago" on Lake Como (One MICHELIN Star). He then broadened his vision of dining at the court of the Spanish master Martín Berasategui at his Barcelona establishment, "Lasarte" (Three MICHELIN Stars). At "Borgo La Chiaracia", he takes his first role as an executive chef, leading a multifaceted culinary offering that accompanies guests throughout their stay.
Daniele Auricchio has managed to center his idea of cooking by developing it into two continuously evolving proposals. Both start from the same point – the local raw materials – and follow the biorythm of the Umbrian estate of Eugenio Vinciguerra and Anna Ramazzotti, yet advance on unique, surprising aesthetic and taste levels. In the menu of "La Pagoda," the chef channels his originality and great temperament into the groove of the best Italian tradition, wrapping the palate with a welcoming, full, delicious cuisine, revealing the timeless identity of simple recipes. In contrast, in the menu of Radici - awarded 3 forks by the MICHELIN Guide, 2 forks by Gambero Rosso, and recommended by the Guides of L’Espresso, Repubblica, and Touring Club - he indulges in a more instinctive cuisine, inspired and immersed in the experimentation of techniques, cooking methods, textures, and unexpected combinations.
Daniele Auricchio offers the palate a bold yet refined symphony of contaminations: between colors, aromas, and thicknesses; between centuries-old raw materials and new trajectories of high-end dining; between echoes of small breeders and farmers and the solidity of processing, cooking, fermenting, and flavor extraction paths that have surgical precision, done with craftsmanship. To capture every ethical and material virtue of the ingredients, which in Auricchio's kitchen assert themselves as the absolute protagonists of experimentation, he chooses not to name the dishes on the menu but to let them live in the evocative strength of their unique raw materials.
