Daniele Puleo may be the best kept secret in Dallas; the authentic Sicilian restaurateur that locals love to know. He has been called “sophisticated and effervescent” and is passionate about serving authentic Sicilian dishes to both his loyal followers and new fans alike.

Chef Puleo found his passion for food at home in Sicily. Growing up on the Italian island, he came by his culinary education naturally. His father owned two restaurants and his days and nights were marked by family meals, pocket money made by working in some of the best Italian kitchens and summers spent laboring in area vineyards.

Surrounded by the crystal Mediterranean, Puleo and his father would make daily sunrise trips to meet the fishermen and bid on the best catch. He purchased pure olive oil by the gallon and brought it home on the Vespa to the family kitchen. He met the farmers and walked the gardens to find the season’s best produce and he learned to make pasta as he watched his mother weaving the handmade pasta and designing the evening’s signature dishes.

With a few liras and a handful of English, Puleo landed in America to pursue his dream of opening his own kitchen. His first stop was Scottsdale, Arizona, where he opened the quaint restaurant Tiramisu. The ten table bistro was quickly a local favorite and critics noticed the young Chef’s talent. Puleo knew that in order to survive in the culinary world, he must not only know the ins and outs of directing a kitchen but be versed in restaurant operations. So he headed to LA to earn his chops with the best in the business. Puleo was hired as manager of the landmark restaurant, Rex II. In addition, Puleo oversaw a 35,000-bottle wine cellar and was quickly recognized as an authority by respected wine critics and connoisseurs. The young Sicilian was soon serving 5 Star plates to A-list celebrities and organizing parties for the Grammy’s, Oscars, celebrity birthdays and premier events.

Puleo was confident he had all the ingredients for a first-rate restaurant of his own and he chose Dallas, Texas as the location. Resisting the consultants’ urging to offer Italian American concepts, Puleo risked his modest budget and banked on the American pallet wanting authentic Italian food. His southern Italian menu featured seafood, seasonal produce and boutique wines, focusing on farmers he knew and quality he could anticipate. And, due to his shoestring budget, all he could afford was an underground space with zero curb appeal or recognizable signage. He simply opened the doors and waited for diners. Puleo was convinced that if the food was good, the patrons would find him and great reviews would always be the best advertising.

It worked. Critics and diners alike found Puleo and the underground Daniele Osteria a hidden treasure. The 25 table “dinner only” venue was packed with regulars. Well- traveled patrons filled the dining room reminiscing about trips to Italy where they found “that wonderful locals only restaurant”. In a market where independent proprietors rarely celebrate their 2nd year anniversary, Daniele Osteria is approaching its 6th year of operations.

Brix Pizza & Wine bar is Puleo’s second restaurant. Osteria still serves the finest in authentic cuisine and offers an Old World ambiance, while BRIX (the measurement of sugar in wine) presents the modern Italian dining experience. With a brick stove on center stage and modern décor, BRIX features 100 plus wines, designer pizzas and a friendly, approachable menu. The second BRIX location will open summer 2010.

The Chef’s latest projects include: launching Puleo Fine Foods & Puleo Fine Wines. He is blending boutique wines with Sicily’s best grapes, finishing an exceptional Extra Virgin Olive Oil and sifting the Mediterranean for pure sea salts. A family recipe book is on his plate for 2011.

Daniele Puleo has two sons, one golden retriever and a wedding in his future – in 2011 he will wed his biggest fan, Christina Newton. His entire family still resides throughout Italy.

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Chef Puleo insists that his success is measured by repeat business and the mutual respect of his guests. “To me, dining is like art and your diners should experience their cuisine as they would experience art. I take pride in the food I serve and want every customer leaving anxious to come back and experience it all again.”