CHEF DANIEL NUTTY
Born and raised in the rural county of Amelia, Virginia, Daniel Nutty developed a close connection with food very early on. After high school, he started as a business major, quickly realizing sitting behind a desk was not for him. Having worked his way up in Italian kitchens, he set his sights on a culinary career, as it was difficult to imagine anything more fulfilling than working in the hospitality industry. He says, “Cooking is my way of giving back; without cooking, I am stuck passionless holding a fork.” Daniel attended The French Culinary Institute at the International Culinary Center in New York City, graduating from their Classic Culinary program with a focus on classic French cuisine utilizing modern techniques. After graduating, he had the opportunity to complete a lifelong dream to travel to Italy, where he completed an apprenticeship at Ristorante Zeppelin in Orvieto. He has made quite a name for himself in his home state, having been selected as one of Richmond’s Best Chefs by the Richmond Times Dispatch in 2016 and 2017.
Born in Venezuela, and raised with Spanish & Italian cultural influences, Fabiana has worked in the hospitality industry for many years, excelling at service as a bartender and a barista. Veronica has always led with her passion and love for the hospitality industry. What started as a hobby for her quickly became her career. She believes that being a good server is not the number of tables waited or the amount of tips each day, but a good server is one who upholds professionalism, excellence, attention to detail, and knowledge of the restaurant. She strives to improve each day, learning more and growing within the hospitality industry.