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THE TEAM

ABOUT

CHEF DANIELLE

Danielle graduated from Le Cordon Bleu School of Culinary Arts with honors and worked for celebrated Los Angeles chefs such as Walter Manzke, Neal Fraser, and Sang Yoon. She spent many years afterwards honing her craft in New York City at Le Bernardin, as a sous chef at The Modern, Chef de Cuisine at Vespa, and sous chef at the highly acclaimed Le Coucou, the recipient of the James Beard Award for Best New Restaurant in 2017. 

She has made appearances on the Food Network winning “Kitchen Casino” and challenging Bobby Flay himself on “Beat Bobby Flay." In 2019 she participated at "Supermarket Stakeout".

 

Her style of cooking is “MexItalian” which subtly combines the Mexican food influences of her heritage, with her Italian husband’s heritage. They created a pop up called Amiga Amore, which was just featured at the James Beard House this past February. 

ABOUT

ALESSANDRO

Grew up in a restaurant family in Italy. After travelling and learning techniques throughout the country , he decided to emigrate to the US and follow his dream to have a restaurant on the beach one day. He arrived in NYC in 2009, working as a server and quickly moved to manager in 2011. He managed Amarone and Bocca di Bacco in the theater district from 2011 to 2013, After that he had the opportunity to partner in a ownership at Vespa, in the upper east side. There he met his wife/Chef Danielle. The duo worked together since then. After sadly closing Vespa, Alessandro went to work as Captain at Le CouCou. Then the move to LA, where he worked at Republique as his first job in the new city. Went eventually to manage The Ponte from Scott Conant and then started a catering company with his wife. Little after that they started the pop up Amiga Amore, that is leading them to their first location in LA.

THE REST OF THE TEAM

John Wagner, a New Yorker, who was born and raised on Long Island. Has been working in the hospitality industry for over two and a half decades, under some of the best chefs in the NYC restaurant scene. After attending culinary school in Hyde park NY, at the Culinary Institute of America and graduating in 2010. He would then go on to work under some very notable and talented chefs in the field. Such as, working as chef Noriyuki Sugie's sous chef to help reopen the famous east village cafe “Cafe Dante” as the new world renowned cocktail bar “Dante” in 2015. John would then go on to work under the most notable chef in his career, Daniel Rose at “Le coucou”.

John would then go on to work as Jacob Clark's sous chef at Maison Premiere and then become the acting chef de cuisine in Chef Clark's Absence until the shutdown of NYC in 2020. John then moved to the other side of the country to be chef Danielle Duran Zecca's sous chef at “Amiga Amore” .

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