Daniele Lippi, born in 1990, is the talented chef at the helm of Acquolina restaurant in Rome, which has been awarded two Michelin stars. His cuisine is renowned for its ability to combine advanced culinary techniques with a profound appreciation for Mediterranean ingredients. With a career that includes experiences at high-caliber Michelin-starred restaurants, Lippi continues to redefine the boundaries of Mediterranean gastronomy through his innovative vision and passion for creativity.
The Biography
Daniele Lippi began his formative career under the guidance of the Troiani brothers, working for nine years at Il Convivio Troiani in Rome. During this period, he honed his skills and developed a unique style. Subsequently, Lippi broadened his experience by working in prestigious international restaurants such as Yannick Alléno's Pavillon Ledoyen in Paris, Enrico Crippa's Piazza Duomo in Alba, and Grant Achatz's Alinea in Chicago.
In 2019, Daniele Lippi became the chef at Acquolina, a restaurant located at The First Roma Arte Hotel. Under his leadership, Acquolina maintained its previously acquired Michelin star and, in 2022, earned a second star. Lippi is known for his culinary philosophy aimed at surprising and entertaining diners, offering dishes that combine local ingredients with international influences.
His creativity is evident in the dessert "Terra Arida," a tribute to climate change presented with sour meringue, root mousse, vanilla, and white chocolate on a base of sorbet and black garlic. Among his signature dishes are "Palamita with Radicchio and Pomegranate" and "Jerusalem Artichoke as Artichoke".
