A new contemporary interpreter for an iconic product deeply rooted in Italian culinary tradition.
Milan, Chef Daniel Canzian has been named Norwegian Stockfish Ambassador 2025 by the Norwegian Seafood Council (NSC), following in the footsteps of many distinguished predecessors and taking on the role of spokesperson for a tradition that has linked Norway and Italy for centuries.
Since 2008, the Norwegian Seafood Council — the organisation responsible for promoting Norwegian seafood culture and markets around the world — has awarded the title of Norwegian Stockfish Ambassador to chefs who best capture the essence of this unique ingredient through their cuisine. After Marianna Vitale, who held the title in 2023, it now passes to Daniel Canzian, joining a network of chefs who have successfully reinterpreted tradition with an innovative spirit.
Born in Conegliano, after experience in Italy and France, Canzian’s career became closely intertwined with that of Maestro Gualtiero Marchesi, under whom he trained and eventually led the group’s restaurants as Executive Chef. In 2013, he opened Ristorante DanielCanzian in the heart of Milan’s Brera district, where he continues to express his culinary philosophy based on the appreciation of Italian regional traditions, seasonality, and a personal, essential style.
Currently serving as European President of JRE – Jeunes Restaurateurs, an association of independent chefs and restaurateurs promoting creative and regionally authentic cuisine, Canzian embodies a deep respect for origin, authenticity, and raw ingredients — values that naturally align with the story of Norwegian stockfish. This ingredient, tied both to his homeland and to Italy’s culinary heritage, is now reimagined by Canzian in his role as Ambassador, as he brings it to life in a modern, essential, and deeply personal cuisine.
“Receiving this recognition is a great honour. Stockfish is an ingredient I feel close to — it’s part of the culinary culture of my region and my own professional journey. It has crossed centuries, borders, and family tables, and still has new stories to tell. I thank the Norwegian Seafood Council for this opportunity: promoting stockfish means continuing a tradition with a contemporary outlook — one rooted in respect, simplicity, and identity,” said Chef Daniel Canzian.
“We are very proud to appoint Daniel Canzian as the Norwegian Stockfish Ambassador 2025,” said Tom-Jørgen Gangsø, Director Italy, Norwegian Seafood Council. “His dedication to regional traditions, his attention to ingredient quality, and his ability to blend creativity with authenticity make him the ideal interpreter to promote one of Norway’s finest seafood products in Italy. His Venetian origins connect him naturally to the history of stockfish and to the journey of Pietro Querini, who centuries ago brought the story of this unique ingredient from Norway to Veneto. Just as Querini was a kind of first Stockfish Ambassador, Daniel Canzian now carries on that legacy — interpreting it through his contemporary, essential cuisine and fostering a living dialogue between cultures and territories.”
During the appointment ceremony, Chef Canzian presented a dish created especially for the occasion: “Stockfish Stew with Carrots and Ginger.” The recipe highlights the ingredient’s authenticity in a simple yet refined way, celebrating centuries of history and culinary tradition.
Past Norwegian Stockfish Ambassadors appointed by the Norwegian Seafood Council:
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Marianna Vitale – SUD Ristorante, Quarto (NA) – 2023
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Ivano Ricchebono – The Cook, Genoa (GE) – 2020
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Enrico & Roberto Cerea – Da Vittorio, Brusaporto (BG) – 2019
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Moreno Cedroni – La Madonnina del Pescatore, Marzocca (AN) – 2018
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Anthony Genovese – Il Pagliaccio, Rome (RM) – 2016
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Felice Lo Basso – Felix Lo Basso, Milan (MI) – 2015
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Paolo Barrale – Ristorante Marennà, Sorbo Serpico (AV) – 2014
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Antonino Rossi – Qafiz, Santa Cristina D’Aspromonte (RC) – 2013
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Franco Favaretto – Ristorante BaccalàDivino, Mestre (VE) – 2012
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Giovanni Pozzan – Antica Trattoria Due Spade, Sandrigo (VI) – 2009
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Antonio Chemello – Trattoria da Palmerino, Sandrigo (VI) – 2009
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Gian Paolo Belloni – Ristorante Zeffirino, Genoa (GE) – 2008