DANIELA - chef and owner

Born and raised in Treviso, just 25 miles north of Venice, Daniela Williams brings the heart of Italian hospitality to everything she does. While her roots are in Northern Italy, her cooking embraces the full spectrum of contemporary Italian cuisine — from the Alpine foothills to the southern coastlines and islands.

Her culinary journey began under the guidance of two deeply influential mentors: the late Chef Michele Organte of “Parco Etnografico” in Rubano (Veneto), and Chef Benedetta Canò of “Agriturismo Poggio al Sole” in Cortona (Tuscany).

After spending time between Italy and Hawaii, Daniela moved permanently to the United States in 2008, settling in San Antonio, TX with her husband Vince and their sons, Jason and Nicholas. In 2014, shortly after moving to Loudoun County, Virginia, she founded CUCINAMORE — a private chef company that transforms home dining into an interactive, memory-making experience.

Daniela has previously managed the Cooking Demonstration Department for one of the largest independent food retailers in the U.S., and worked with Stone Tower Winery, sharing her culinary knowledge and love of Italian food with broader audiences.

She holds the following certifications:

• Certificate of Culinary Arts – Professional Cook Certification

• Food Protection Manager (ServSafe – National Restaurant Association)

• Professional Plant-Based Certification

• WSET Level I Award (Wine & Spirit Education Trust)

With CUCINAMORE, Daniela creates immersive in-home Italian experiences, cooking everything fresh on-site and connecting personally with every guest — always authentic, always memorable.