Initiated to the culinary arts from a tender age, Chef Daniele has always been passionate about all things gastronomy. With his first job as a cheesemonger at the age of 13 in Genova, Chef Daniele began his culinary journey, which would bring him to build his fundamentals through culinary school and apprenticeships both in Italy and France.

During his training across the continents, Chef Daniele had trained and worked with talented and ground-breaking Michelin-starred chefs like Gianni Malagoli in Genova, Grant Achatz in Chicago and Yoshihiro Narisawa in Tokyo.

A lifelong student, Chef Daniele diligently applies a Kaizen approach through his philosophy of continuous improvement, "Knowledge is key, you need to be able to understand the boundaries to break them"; he is a member of the United States Sommelier Association and the Order of the Knights of Alba, a student of Food Science and Business from the University of Harvard in Boston, USA and Warwick London, UK.

Upon landing in Singapore in 2012 in search of new culinary horizons, Chef Daniele soon realized he had found a home away from home.

During his time in the Lion City, he had been nominated several times for awards at the World Gourmet Summit Awards of Excellence and held leadership positions in various culinary institutions. Among the most notable are Group Head Chef under the award-winning chef Ryan Clift, Executive Chef at ATLAS Bar (World's 50 Best Bars), and Group Executive Chef of Il Lido Group.

Chef Daniele left his first mark in 2020 with the launch of his very own restaurant, Art di Daniele Sperindio, located in the prestigious National Gallery Singapore. Within just 7 months of operations, he was awarded one Michelin Star, which he has maintained ever since.

"It is a new beginning, I feel truly blessed to find myself surrounded by such an incredibly talented team at I'WA, and I can't wait to see what the future will bring."

With a vision for a more sustainable hospitality industry, the I'WA group is transitioning towards a plastic-free business model. Responsible sourcing and zero waste are at the core of its practices, embodying a triple-bottom-line approach.