Tuscan-born Chef Danilo Amato grew up in the kitchen of his family’s restaurant, La Fontanina Di San Pietro in the Maremma Region of Italy, and later continued his studies at the haute cuisine school of the Hotel Crillon in Paris. An early member of the Slow Food Association, former cellar master at The Herbfarm and owner of The PicNic Table Cafe in Woodinville, Washington, Chef Dani has been dedicated to promoting Tuscan regional cuisine around the world. His menus feature the freshest ingredients, regional specialties and local wines.
Danilo grows organic DOP olives on his farm in Tuscany where he then locally produces small-batch olive oil for sale at events, on the tours and online.