Executive Chef Daniel Padilla
As Executive Chef at Osteria Coppa, Daniel Padilla combines his passion for farm fresh Italian cuisine with his own innovative flair. Using local and organic ingredients, Chef Padilla creates delicious dishes that are inspired by the freshest offerings of the season.
Chef Padilla has been in culinary leadership positions throughout the Bay Area. His culinary career began after earning his degree in Culinary Arts and Hotel Management in San Francisco. He then worked at The Ritz-Carlton in San Francisco, as well as the Outback Steakhouse and the popular Beach and Park Chalet in San Francisco.
Chef Padilla was also one of the original team members at Osteria Coppa during the restaurants first year of operation, moving up quickly to be promoted to Executive Sous Chef. After working his magic in Coppa's kitchen from 2010 to 2013, he became the Sous Chef at Tres Agaves in San Francisco. We are thrilled to have him back in our kitchen, producing amazing dishes!"
For his menu at Osteria Coppa, Daniel is inspired by the ingredients he hand selects from purveyors and local farmers markets, tapping his close relationships to obtain the finest seasonal ingredients. Underscoring his pursuit of pure flavor and his desire to offer his guests the highest possible quality food, the Chef and his team cure their own salumi in house, handcraft pasta in small batches, and prepare house-made pizza to order using a finely tuned stone Marsal oven. All of Chef Padilla's dishes reflect the diverse bounty of fresh vegetables, fruits, and artisanal products available in the region.