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Daniel Goldich, executive chef at Pelagia Trattoria, moved cross-country to help open the restaurant located at the Four Diamond-rated Renaissance Tampa International Plaza Hotel in 2004. A highly accomplished chef, Goldich is in charge of the menu planning and development for the numerous banquets, special events and ceremonies held at the hotel as well as for the breakfast, lunch and dinner service provided daily at Pelagia Trattoria.

Prior to joining Pelagia, Goldich served as sous chef at the Five Star, Five Diamond St. Regis Monarch Beach Resort and Spa in Dana Point, CA.

His culinary training originated at the acclaimed Academy of Culinary Arts in Atlantic City, N.J. After graduating in 1999, Goldich moved to Chambéry in southeast France to work at the Michelin-starred L’Essentiel. Upon returning to the U.S., Goldich worked at the Sheraton Convention Center Hotel in Atlantic City before focusing on creating Hawaiian-fusion cuisine at the W Hotel’s Diamond Head Grill in Honolulu, Hawaii.

Zagat ranks Pelagia Trattoria among America’s Best Restaurants 2010 and Florida Trend has recognized Pelagia Trattoria with a Golden Spoon award for the past two years.