Daniella was first introduced to wine at the Culinary Institute of America where all students were required to take a three-week course on wine. While she had initially enrolled to train to be a Chef, she did so well in wine class that she decided to take the advanced wine course, along with the spirits course during her bachelor’s degree. Encouraged by one of her teacher, she took her first job working in the beverage industry instead of a kitchen and never looked back. After turning 21, Daniella became a Certified Sommelier through the Court of Master Sommeliers and moved to work at Jean-Georges Restaurant. From there she joined Blue Hill at Stone Barns, before moving to Australia. She spent four years with Merivale and during that time was able to pass the Advanced Sommelier Exam through the Court of Master Sommeliers. Upon her return to New York in May 2019, she started working at Le Jardinier restaurant and later joined the Leonelli team as Beverage Director.