Daniella started her path down the Food and Beverage industry by studying and obtaining a Degree in Hospitality and a Bachelors in Business Administration from the Swiss Hotel Management School, Les Roches Marbella. Throughout her studies Daniella held various jobs throughout Europe. She worked in food and beverage for The Leonard Hotel in London, Europe Villa Cortes in the Canary Islands and Gran Melia Fenix in Madrid.
Daniella started her management career in the Four Seasons Miami in 2004, where she held the position of Assistant Food and Beverage Manager for two years. Daniella’s main focus within the hotel was Room Service operations and the fine dining restaurant Acqua.
Daniella then moved back to Marbella, Spain where she was part of the opening team for Smallworld Café and INK Nightclub. She stayed with both properties as Operations Manager for a few years, then once completely established and preparations were being made for a third property she helped develop, she decided to move back to Miami. Once back in Miami Daniella worked for Novecento Restaurant Brickell as their Beverage Manager. Yet after 8 months she received a call from Four Seasons where she was offered a position as Assistant Operations Manager. She returned to the hotel where she worked overseeing the various Food and Beverage operations in the hotel. Novecento at the time was undergoing management changes and the proposition of General Manager of the Coral Gables property was presented to Daniella. She was offered the position with a recovery team in order to bring back the restaurant from various years of mismanagement and change the image and reputation it currently had. Since her arrival the property underwent various changes in service standards, kitchen and operations. Once the restaurant was stable and a permanent management team was trained Daniella joined Manuel, a longtime friend, in the creation of Barceloneta.