Tuscany Hotel - Resort spa in Tuscany - Hotel Chianti - Luxury resort Tuscany


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The evolution of Tuscan cuisine


Bottle of Vallepicciola Chianti Wine

Winery VIP tour with wine tastings on reservation

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If you’re already planning to enjoy a vacation at the Hotel Le Fontanelle, choose your dates and confirm your booking…
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Awaken your 5 senses

Your eyes will take in the sweeping vistas over the hills of Chianti. Your ears will be soothed by the…
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The Chef

Daniele Canella

Daniele Canella, our chef, is a true Tuscan, born in Lucca in 1974. He started life in the kitchen at a young age, at the Hotel Mauritius in Forte dei Marmi. From there he began a wonderful career that has taken him to Rome’s Eden Hotel under chef Enrico Delflingher, followed by the Edinburgh Sheraton, the Borgo San Felice at Castelnuovo Berardenga, the Posta Vecchia in Ladispoli, the Bauer in Venice, and the Siriola in San Cassiano.

In 2009 he made his way home to Tuscany, to the hills of Chianti. First at the Badia restaurant in Coltibuono, as head chef, and towards the end of 2010 to us at Le Fontanelle where he has been ever since.

The cuisine

While Canella’s style is constantly evolving, it can adapt to meet what customers really want while still remaining true to his desire to push the boundaries of tradition; a tradition he is deeply immersed in.

The philosophy

His main concept centers around the fundamental elements – ingredients which must be of the highest quality – and then combining them in creative ways. A dish might at first sound unusual, but once it’s revealed it’s sure to hold the perfect combination of flavors.

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