{"id":45892,"date":"2025-02-07T15:42:21","date_gmt":"2025-02-07T15:42:21","guid":{"rendered":"https:\/\/www.lifeness-roma.it\/chi-siamo\/"},"modified":"2026-03-24T10:18:37","modified_gmt":"2026-03-24T10:18:37","slug":"chi-siamo","status":"publish","type":"page","link":"https:\/\/www.lifeness-roma.it\/en\/chi-siamo\/","title":{"rendered":"About us"},"content":{"rendered":"\t\t
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Who I am<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Daniela Galdi<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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creator of LIFENESS<\/strong>, director of the Italian Chef Academy culinary arts academy, nutrition and wellness consultant, life coach.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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watch the video<\/span><\/span><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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My passion for nutrition and the numerous studies I’ve conducted have expanded my skills over time and focused my attention on the effects of food on our bodies. The idea of \u200b\u200bfood as an ally draws inspiration from the Blue Zones (the five areas in the world with the highest rates of healthy longevity) and the principles of the Mediterranean Diet, focusing my studies on proper nutrition and longevity.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Social Media:<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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To create an information hub for food enthusiasts, useful for disseminating information on the benefits of food and spreading Hippocrates’s great truth “let food be thy medicine and thy medicine be thy food,” Radio Italian Chef Academy, the first web radio station entirely dedicated to food, was launched.<\/p>

I’m also offering the opportunity to host my Food News column, which focuses on wellness and nutrition. This column is packed with interesting insights presented in a simple and entertaining way to capture listeners’ attention and raise awareness of healthy food choices.<\/p>

In 2018, I had the honor of assuming the role of President of the Italian Chef Association, a professional association that has brought together over 7,000 chefs in Italy and around the world over the years. The Association organizes important culinary projects and events with social impact, from collaborations with the Bambin Ges\u00f9 Children’s Hospital to those with the Italian Red Cross and the Italian Association of People with Down Syndrome, to name a few.<\/p>

Important projects also focused on eco-sustainability, understood as a policy of raising awareness of respect for the environment and reducing food waste.<\/p>

To better communicate how to achieve specific goals, increase awareness and change lifestyle, I decided to attend a Master’s Degree in Coaching and subsequently obtain an American certification in NLP (Neuro-Linguistic Programming).<\/p>

The journey I’ve made and the sum of these experiences have inspired the creation of LIFENESS, an activity designed to share my knowledge, to guide those who desire change, and to disseminate as widely as possible the methodologies needed to acquire the awareness needed to modify one’s lifestyle, directing it towards achieving health, energy, and a healthy longevity.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Registered in the National Professional Register of Wellness Consultants<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tProfessional Diploma in Wellness and Nutrition Consultant\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h5>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tLicensed practitioner of Neuro-Linguistic Programming\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h5>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Emiliano Lopez<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Team Chef Supervisor<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Emiliano Lopez, born in 1981 in Tandil (Buenos Aires), is Argentinean in origin, but his mother is of Italian and his father is Spanish. In 1996, he moved to Italy, where his culinary journey began. Upon arriving in Rome, he immediately began hotel management school, before leaving for France for a short period. He then decided to return to Rome, Italy, to continue and expand his professional growth.
His first choices were to delve deeper into and study local cuisine and culture, and at the same time begin managing historic Roman osterias and family-run restaurants (Settimio all\u2019Arancio, La Buca di Ripetta, Caffe Veneto, George\u2019s).
Meanwhile, he was approached to manage and organize large, prestigious events for Nicolai Catering, and to perform in the prestigious kitchens of the Quirinale Palace – the Presidency of the Council of Ministers.
He also gained extensive experience in the hotel industry at the Empire Palace ****, Relais Chateaux, Castello della Castelluccia *****, and the Hotel Aldrovandi Palace with Chef Alfonso Iaccarino, a two-Michelin-starred chef.
He has participated in renowned international culinary conferences such as: Girotonno 2015 (finalist against Japan and best dish of the year); Culinaria 2015; Fuoco 2016 in Sicily (presenting a primitive Patagonian recipe, making the event internationally historic); and Radici 2017 in Brescia with prominent national and international chefs.<\/p>

He then began sharing his excellent skills as a teacher at the prestigious Italian Chef Academy and for the Italian Chef Association.
He also taught advanced courses in creative, prestigious, vegetarian, healthy cuisine, and pasta making at Boscolo Etolie.<\/p>

Also present on television: La Prova del cuoco, Tv 2000, Rete Vaticano, Gambero Rosso Channel, Parole di Chef with San Pellegrino, Gustibus on L7.<\/p>

From 2015 to 2017 came the year of growth also in the entrepreneurial sector when he opened his first restaurant, the BIG AL in the prestigious Parioli district and the Catering for high fashion and events Sky AL’EVENTS.<\/p>

He then works as a Chef patron for start-ups and consultancy<\/p>

From 2018 to the present, he began a collaboration for the management of the restaurant at the historic MAGICK BAR.
In 2019, he worked at LE DOME, in the Ponte Milvio neighborhood, an elegant bistro with a roof garden.
In 2021, he began a wonderful project as a consultant in the Flaminio neighborhood for GOODY 1976, an Art Nouveau bistro offering handmade pastries, business lunches, and dinners.
In March 2023, after a year of research, he embarked on one of the most important projects of his life with PODERE 1384, a prestigious resort nestled in the Chianti valley. HORTO will be established there, a restaurant with a farm dedicated to livestock farming, the production of ancient grains, vineyards, olive groves, greenhouses, and biodynamic vegetable gardens.
Hence, his specialization in healthy food and his active collaboration with Lifeness – Health Food & Longevity for the creation and management of important projects dedicated to Nutrition Education and Longevity.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Lucio
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Riccardo Fannucci<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chef<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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See Profile<\/span><\/span><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Roberto Mattioli<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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University professor<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Rolando Bolognino <\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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University professor<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Patrizia
Loreti<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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yoga, meditation and holistic teacher<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Paolo
Ricci<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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sports and wellness professional<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Giulia
Bigioni <\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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harp therapy
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Mission<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The term Lifeness combines two key words: Life and wellness.<\/strong><\/p>

Yes, because living in complete well-being and health is possible! Without strict rules, without restrictions, but by developing KNOWLEDGE<\/strong> and AWARENESS.<\/strong><\/p>

Nutrition, in fact, has become a crucial topic for our times: food, always balanced between pleasure and necessity, is often a subject of confusion, especially due to too much misleading information coming from social media, where anyone is free to provide “magic recipes” or “miracle diets”!<\/p>

Fueling misunderstandings about \u201cproper nutrition\u201d is also the problem of living in an era of the aesthetics of good eating and drinking, but food is much more.<\/p>

Food should be considered more deeply when we reflect on body aesthetics: new standards of beauty don’t always coincide with well-being, just as weight gain shouldn’t be seen simply as a “swimsuit season” issue, as it often indicates a malfunction of the body, both current and, above all, future.<\/p>

These issues related to the relationship with food have become even more evident during the pandemic, mainly affecting young people, and evolving into psychological distortions, the origin of deviances such as anorexia and bulimia (hence the LIFENESS #ciboamico project)<\/p>

All this combined with hyper-communication by the media that pushes users to purchase industrialized and processed products that, containing no nutrients for our body, generate significant deficiencies and open the door to degenerative diseases, chronic pathologies, and tumors now on the rise exponentially.<\/p>

Not only that: in the world there are approximately 857 million undernourished people and 800 million obese, and 23,000 people die every day from hunger.<\/p>

In Italy, we spend 15% of our GDP on food, but we still have a long way to go to learn how to manage our relationship with food. Our shared goal is to ensure that it becomes a pleasure again, an act of love for the body and mind, an important step towards everyone’s health!<\/p>

LIFENESS aims to provide a good dose of knowledge and awareness, essential for changing bad habits and embarking on the path to energy, balance, well-being and above all, long-term health!<\/p>

In the professional kitchen, the greatest motivation comes from the desire to create “the chefs of the future”, more aware and oriented towards the health of customers and the environment through attention to waste and eco-sustainable cooking (hence the Chef4Longevity project).<\/p>

Lifeness is for industry professionals and anyone who wants to embark on a journey of change, starting with small daily habits, toward a life filled with energy, balance, and well-being. Food is our first ally, and through Lifeness, I want to share my journey to a healthier, more conscious, and longer life.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Articles of Association<\/span><\/span><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Who I am Daniela Galdi creator of LIFENESS, director of the Italian Chef Academy culinary arts academy, nutrition and wellness consultant, life coach. watch the video My passion for nutrition and the numerous studies I’ve conducted have expanded my skills over time and focused my attention on the effects of food on our bodies. The…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"class_list":["post-45892","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nLifeness. Healthy eating and health courses. Nutritional coaching courses. Nutritional counseling courses. Wellness and Nutrition Consultant for chefs, nutritionists, and restaurateurs. Master\u2019s in nutritional coaching in Rome. 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