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Daniele Dell’Acqua

May 17, 2016 | Fall 2014 Chefs

Daniele Dell’Acqua

The Silver Spoon

Chef Daniele Dell’Acqua is executive chef at The Silver Spoon in Rochester Hills, the culmination of 34 years of hard work. The restaurant epitomizes what Chef Dell’Acqua says is the quintessential Italian restaurant adorned with traditional Italian flavor. His menu depicts Northern Italian cuisine with an emphasis on fresh ingredients, flavorful fresh and dry pasta, and fresh fish deboned tableside. The reaction of the patrons in the standing-room-only dining room is a testament to the restaurant’s success.

Before coming to The Silver Spoon, Chef Dell’Acqua opened and was the executive chef at the well-regarded Il Posto Ristorante in Southfield, an Hour Detroit Restaurant of the Year in 2006. Il Posto earned and maintained a five-star diamond rating, and Chef Dell’Acqua’s menu was used exclusively for such events as the Detroit auto show and the Ryder Cup. After the upscale restaurant closed, he opened Tom’s Oyster Bar in Rochester Hills, where he was the executive chef.

Chef Dell’Acqua built his culinary reputation in Italy. From 1993-97, he was executive chef at Moon Fish in Milan, a restaurant that earned four coveted Michelin stars. In 1987, he opened Osteria 101 in Milan where he was chef de cuisine. The restaurant was lauded with three Michelin stars. In 1999, Dell’Acqua won first prize in the Il Chicco D’oro competition for the best risotto.