Ciao Bella Gelato

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Chef Danilo Zecchin

Danilo Zecchin (Ze-keen) grew up in Torino, Italy - a region known for its epicurean delights. Spurred by the vibrant energy of the local culinary scene, Danilo pursued his passion for cooking and enrolled in the Hotel and Restaurant School in his hometown in 1978. After graduation, Chef Zecchin kicked around the local restaurant scene for several years before opening his first restaurant, The White Buffalo.

An avid traveler and adventurous soul, Chef Zecchin soon ventured out of Torino looking for new inspiration. Two restaurants and six years later he landed in Brooklyn, New York at the famous Queen Restaurant. For nearly 10 years Chef Zecchin oversaw the menus and daily operations of the restaurant leading it to the top of the Brooklyn dining scene - Queen is widely considered the best Italian restaurant in Brooklyn Heights and has been awarded high praise from Zagat Restaurant Guides, and The New York Times.

In 1999, Chef Zecchin returned to his roots and took the position of Executive Chef at the Ciao Bella Gelato Company. Relying on the many flavors, aromas, and styles he discovered throughout his travels and numerous cooking stints. Thanks to the unflinching commitment to quality by Executive Chef Danilo Zecchin (Ze-keen), Ciao Bella was recently named one of the top brands on the verge by BRANDWEEK and is quickly becoming one of the nation’s most watched frozen desserts. Ciao Bella has also been named best gelato and best sorbetto by Real Simple Magazine, and was recently featured as a top pick on the NBC Today Show. Chef Zecchin has built on the Italian recipe to constantly create innovative flavors.

"To make Ciao Bella’s gelato the best there is we combine classic methods of old-world gelato production with a modern sense of experimentation and taste," says Chef Zecchin. He adds: "I would be proud to serve our gelato in Torino at my family’s dinner table - and that’s saying something!"