Chef Daniel Sanin - Inspired by Forests, Alps, Design & Heritage

With a fabulous mountain-top location, vigilius mountain resort sits in the bountiful region of South Tyrol in the northern corner of Italy, giving Head Chef Daniel Sanin a wealth of natural ingredients and plenty of forests, pastures and lakes in which to forage in.

Yet it takes a certain soul to dedicate your foodie output to solely zero miles and really harness your intentions to local produce throughout the season. We speak to Head Chef Daniel Sanin about what keeps his cuisine rooted and what drives him to shout about regional cuisine.

Daniel says he feels constantly inspired by the alpine setting of vigilius mountain resort and its contemporary architecture to create traditional dishes with a modern touch. The architect of vigilius, Matteo Thun is a source of inspiration and respect, he says that “Thun’s timeless, classic approach and incorporation of natural elements resonate deeply with me, as I value simplicity and harmony in design.”

But in essence it comes down to his principles and respect of local food, saying “At vigilius mountain resort, we pride ourselves on our commitment to sourcing fresh, seasonal produce from a network of small, local producers.”

It also helps that Alto Adige in South Tyrol has emerged as a vibrant foodie destination, stemming from an abundance of unique, indigenous ingredients. For Daniel, it’s about fuelling his passion for the culinary arts with the foodie mountain culture of South Tyrol. He puts it rather poetically:

“From the earthy richness of our mountain-harvested herbs to the savoury perfection of our locally cured speck, every dish tells a story of tradition and terroir. It is this marriage of rustic charm and Mediterranean influence that captivates the palates of visitors from far and wide.”

Daniel favours simple, unadorned and high quality, for example he appreciates the region’s delicious dairy products, in particular butter and cheese and is very enamoured with the local speck. When it comes to seasoning, Daniel lets the flavours of the local ingredients percolate through, dusting only with light salt and pepper, citing that his “greatest compliment is mastering the art of seasoning. I take pride in enhancing the flavours of dishes with simple yet precise seasoning, allowing the natural taste of our locally sourced ingredients to shine through.”

Head Chef Daniel also has a penchant for root vegetables, slicing celery root, parsnip, and Jerusalem artichoke deftly with his favourite Victorinox blade. Sourcing locally is a passion of his - vegetables come from the nearby Pawigler farmer. 

When it comes to the dining experience at vigilius, again, Chef Daniel likes a pared-back culinary backdrop for his patrons saying that the “crucial elements of restaurant design, for me, include the provision of quality bread and butter or oil at the table. The presentation of these simple yet essential items reflect the kitchen's standards and sets the tone for the dining experience.” And diners should expect outstanding flavours in dishes that sing with personality and alpine freshness where the humble herb, potato or sacred piece of meat is celebrated and authentically showcased.

But what of the man behind the chef jacket? 

Apparently, there is no better hotel in the world than vigilius but he does spread his wings when it comes to gastronomic experimentation. He plans a foray to zingy Asian flavour in Vietnam for a foodie pilgrimage – he knows well the link between culture and the culinary and he’s interested to see how that manifests itself in South East Asia. And if he had to hang up the chef jacket for good, as a lover of nature Head Chef would simply wander off into the woods, playing out an alternative fantasy as a Forest Ranger.