In 1989, Daniel Zeilinga was born in Merano, in the province of Bolzano.
At eighteen, he began his experience in haute cuisine working alongside chef Karl Baumgartner at the Schoneck restaurant in Falzes, and abroad at the Louis C. Jacob Hotel in Hamburg, Germany, which was awarded the second Michelin star in 2011.
The following year, Zeilinga came back to Italy and landed at La Ciau del Tornavento in Treiso (CN), one Michelin star with the chef Maurilio Garola, where he began his exploration the Piedmont area. After a brief stop at the Guido di Fontanafredda restaurant, Enrico Crippa’s call arrived at the three Michelin-starred Piazza Duomo restaurant in Alba, where Daniel spent almost two years: “a highly educational experience both on a human and professional level”. Chef Zeilinga looks at Crippa with respect and, thanks to him, developed a strong interest and insight into the use of raw vegetables, which led him to create a green tasting menu and to build a vegetable garden and a greenhouse for the winter.
Starting in March 2017, he embarked on a new adventure alongside Andrea Ribaldone at the Osteria Arborina, which was awarded a Michelin star in November of that year.
In March 2019 he returned to La Ciau Del Tornavento, and in the meantime he joined Casa Di Langa.
Since the spring of 2022, Chef Daniel Zeilinga has been the executive chef of Fàula Ristorante at Casa Di Langa, and leads the entire culinary offering of the restaurant and of the entire resort.
Fàula, meaning “tale” in local Langhe dialect, is an homage to the region’s age-old tradition of families and friends spending quality time together sharing stories.
Overlooking the vineyards is Fàula Ristorante, led by the young and talented Chef Daniel Zeilinga, who takes care of the full catering offer, from breakfast to after-dinner drinks. A contemporary cuisine that focuses on the best local products.
For this Piedmontese Restaurant in Langhe the Chef has studied an entirely green menu, dedicated to the precious raw materials of the garden, managing to create dishes of incredible delicacy that enhance the vegetable element.
In this authenticity research, nature and person respect, elegance cannot be missed, so as the reliability and the flexibility of an authentic Baron professional Kitchen, chosen by the owners of Casa di Langa.
To discover more about the professional choice of Casa di Langa and more details about the project