# Danilo Angè

> Born in Milan in 1966, after studying at the I.P.A.S. “Amerigo Vespucci” he began his career in restaurants and hotels, building from the outset a vision…

Original page: https://www.scuolatessieri.com/danilo-ange/

Using the siphon and its endless variations

Born in Milan in 1966, after studying at the I.P.A.S. “Amerigo Vespucci” he began his **career in restaurants and hotels**, building from the outset a vision of cuisine that unites **technique, creativity and research**.

Throughout his career he has combined his work in the kitchen with extensive experience as an **instructor, consultant and communicator**, working with hotel schools, companies in the sector and specialist magazines. The general public also knows him from his many **television appearances**: from “La prova del cuoco” to “Uno Mattina”, as well as on Il Gambero Rosso and other national and local channels.

**A prize-winner in international gastronomic competitions** — including the Asparago d’Oro — he has developed a significant **consulting activity in Italy and abroad**, from opening restaurants in Moscow to demonstrations in Chile with the Federazione Italiana Cuochi, through to institutional events and international gala dinners.

He is the **author of books** on contemporary cuisine and technique, including *Atmosfera Zero – Viaggio nel gusto a bassa temperatura* and *N2O – Declinazioni con il sifone*, works that reflect his constant research into innovation and the **informed use of equipment**.

**Chef, trainer and consultant**, he sees cuisine as a balance between technical knowledge, practicality and creative expression, with particular attention to **training the new generations** of professionals.