Danilo Altamura is 25 years old and originally from Ruvo di Puglia, in the province of Bari. After studying at the hotel management school in Molfetta – the same one attended by chef Fabio Pisani of Il Luogo Aimo e Nadia – he began working in his hometown, where he stayed for about two years. At 21, he received a call from chef Pisani and joined the kitchen brigade at VOCE Aimo e Nadia as a commis.
From the very beginning, he recognized the style and philosophy of the Aimo e Nadia group, finding a dynamic, structured, and stimulating environment at VOCE. His professional growth accelerated in 2022 with the arrival of chef Lorenzo Pesci : after an initial stint in charge of appetizers, he moved on to first courses, became chef de partie, and, within a year, sous -chef .
A strong professional and personal connection quickly developed with Chef Lorenzo. Danilo describes a relationship based on daily exchanges , shared ideas , and the desire to maintain a calm atmosphere in the kitchen, even during the busiest moments of service. This balance extends to the entire team and the relationship with the dining room, led by manager Raffaele Longo .
Every day at VOCE begins with the kitchen briefing and the organization of service. For Danilo, the most important moment remains the service itself: the moment when all the preparations come to life and the kitchen truly expresses its work with customers.
His passion for this profession began in his family, thanks to his mother and grandmother, figures who instilled in him the value of cooking as a daily act of care and sharing. Over time, however, he developed a personal conviction : passion is built by living the kitchen every day, through work, responsibility, and constant interaction .
Today, Danilo also actively participates in menu development alongside chef Lorenzo Pesci, contributing to a gastronomic offering that combines Aimo and Nadia‘s philosophy with a contemporary and personal sensibility.
For him, VOCE Aimo and Nadia And
Home, first and foremost. A place where he grew professionally and personally, learning to manage a dynamic and ever-evolving kitchen, spanning catering, events, and research.
Looking to the future, he still imagines his own path within the Aimo and Nadia family, while cherishing the dream of one day opening a restaurant in his native Puglia, close to his family.
