biography

David Giani
Chef, Restauranteur.

He was only 10 years old, but David Giani already knew he wanted to become a professional chef. By the time he was 14, he had applied to, and was accepted at, the prestigious Aurelio Saffi culinary school in his hometown of Florence, Italy. While studying, he garnered invaluable work experience by apprenticing in some of the most famous restaurants in Italy. After spending a year in the Italian Air Force as a parachutist, he returned to Florence to begin his career. For the next four years, he honed his skills in the historic center of the city, working at la Loggia, Trattoria Ganino and Mamma Gina’s. In 1991, he was invited by Owner/Chef Antonio Tommasi of Locanda Veneta to come to Los Angeles and serve as the executive chef of his new restaurant Ca’Brea. Mr. Giani opened Ca’Brea and remained there for two years. During this time he taught himself to speak and write in English. In 1994, he accepted an offer at TuttoMare in Newport Beach, California, and in 1996 moved to the La Jolla location as Executive Chef. In 1997, Mr. Giani married and returned to Los Angeles as Chef/ Partner of il Fornaio in Beverly Hills. In 2001, he accepted the position of Executive Chef for Hilton Corporation. Mr. Giani has a passion for cooking with the freshest ingredients, and an acute understanding of the marriage of these dishes with fine wines. He is an experienced chef and educator, with an uncanny ability to create new recipes while adhering to the tradition and culture of the Florentine kitchen. As today operate and run his own buisness "Chef Design, Inc." DBA: Fioretto Trattoria.

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