Daniella Malfitano is a Chef, traveler, and lover of all things food. Her love and passion for food came about at a very early age as a result of her Sicilian and Hispanic family heritage and the fact that she was born and raised in the San Francisco Bay Area.

Daniella studied at DePaul University where she earned a degree in International Studies with a self-designed concentration in Food and Culture. Daniella worked with the University to develop and certify her self designed degree focused around food. For two years she worked alongside a group of Professors, Chefs, and the City of Chicago through the Department of Cultural Affairs in order to better understand the world of food through cooking, culture, nutrition, politics, and education. She conducted a community assessment regarding the availability of healthy food resources throughout Chicago. Her fieldwork research illustrated the availability of organic food resources and provided community health statistics of the different marginalized urban districts of Chicago explaining the results through sociological trends and evidence.

During this time Daniella traveled to Argentina to study at the Universidad de Belgrano in Buenos Aires. It was there that she solidified her deep appreciation and love for food and was inspired to pursue a professional career as a Chef. After completing her undergraduate studies at DePaul and getting her feet wet at many restaurants in Chicago, Daniella moved to New York to continue her educational experience at The International Culinary Center (formerly founded as The French Culinary Institute). The intensive culinary study program of this professional school earned her classical training and technique from some of the most distinguished Chefs in the industry including Chef Jacques Pépin and Chef Alain Sailhac. Daniella was asked by her alma mater to write about her experience as a culinary student and answered in part by explaining, “For me, the best part of being a student at the French Culinary Institute was learning from my Chef instructors. It was because of these Chefs, studying from them and their talents, and observing them, that I learned what it means to be passionate about one’s craft and how to be a professional in this demanding industry.” While a student and after graduation Daniella worked at Prune Restaurant and Per Se Restaurant in New York City. Daniella graduated from the French Culinary Institute with a Grand Diploma degree in the Classic Culinary Arts program with highest honors.

Daniella is the host and creator of the television program Delicious Discoveries with Daniella Malfitano on the PBS network KIXE. Tune in each Saturday as she highlights the local farms, ranches, vineyards, orchards, markets and more throughout your hometown. She’ll lead you from the source to the main course and show you all of the local delights of your neighborhood through its food. Join Daniella each week as she uncovers the delicious discoveries of your culinary community!

When Daniella is not on a farm for her television program she can be found in and around her home base in the bay area teaching cooking classes and hosting educational cooking workshops to some big name clients and bay area businesses like Google, Facebook, Twitter, Salesforceand Genentech, just to name a few. Daniella also hosts private cooking classes for smaller scale companies and loves being in the kitchen teaching people the wonders of food. Her passion and enthusiasm for food is contagious. Every student will leave her classes full and fired up!
When asked what Daniella loves most about her industry she answered without hesitation: “Throughout my experiences I have become fully aware of my deep passion and love for food and cooking which has provided for me a deep understanding of genuine human connection. I can’t think of a career that is more linked to all humans and daily life than a profession dealing with food, the essential element of life, which feeds the world with nourishment and pleasure simultaneously, day after day. I am attracted to this industry simply because culinary service is intrinsically linked to several disciplines, that is socially, politically, economically, and anthropologically, just to name a few. The power and necessity of food for humans is endless making this industry vital for the state of the world today and very influential for the direction it will take tomorrow.”